Poultry: Betty Thompson's Roasted Turkey

By JoFClark

Ingredients

• 14 pound turkey
• 4 carrots, peeled and cut in chunks
• 2 yellow onions, peeled and halved
• 5 sprigs fresh parsley
• 5 sprigs fresh thyme
• 1/4 c unsalted butter, melted
• Salt
• 1-2 cups chicken broth

Preparation

Step 1

Place half the vegetables in the roasting pan
Stuff turkey with remaining vegetables and herbs after generously salting the cavity
Brush turkey and season with butter and salt
Add broth

Place the turkey breast side up on a rack in the roaster
Brush with melted butter and season with salt
Roast in a preheated 325 degree oven

Use the turkey neck but exclude the gizzard, heart and liver

Thigh temp - 170 degrees
Start taking readings after 1st 2 hours
Breast temp - 160 degrees
Sawdust is 190 degrees


Betty has 155-160 degrees
Thigh has 160-165 degrees

Directions say no basting or stuffing - chef does neither