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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