Perfect Roast Turkey

By srumbel

Ingredients

• 1 turkey - thawed
• 5-6 stalks celery- chopped
• 1/2 onion - chopped
• 4-5 carrots- peeled & chopped
• 2 head garlic- peeled
• 2-3 apples
• 2 cups chicken broth
• 6 tbsp butter - divided
• 3 tbsp compound butter (such as Italian Garlic Butter )
• Glaze
• 1 cup molasses
• 2 tbsp Dijon mustard
• 1 tbsp granulated garlic
• 3 tsp black pepper
• 2 tsp kosher salt

Details

Servings 1
Preparation time 20mins
Cooking time 200mins
Adapted from kleinworthco.com

Preparation

Step 1

Instructions
Preheat oven to 425 degrees
Cut your celery, carrots, onion & garlic & add most of them to the bottom of your roasting pan

*Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid

Prepare your turkey by removing the added items (neck, giblets, gravy packet) - no need to rinse the turkey- leave the tie on the legs - this helps keep it together.

Place turkey in your prepared pan

Stuff remaining veggies inside turkey

Add one apple- cut in half, inside turkey

Place remaining apples (also cut in half) around outside of the turkey

Cut your butter into 1 tbsp pats

Carefully lift skin away from meat & slide pats of butter in-between the skin & breast

Add chicken stock to the bottom of the pan

Melt your compound butter & brush over the entire turkey

Roast in pre-heated oven, uncovered for 30 minutes

Remove, baste, tent with foil - return to oven Reduce heat to 375 degrees


Reduce heat to 375 degrees
Continue roasting an additional 2-2.5 hours depending on the size of your turkey (check label for exact cooking times per size) Basting every 40-45 minutes

Check temperature near the end - once you reach a minimum of 165 degrees in the thickest part of the turkey, it's time to add your glaze

Whisk glaze ingredients in a small bowl to combine

Brush glaze over turkey & return turkey to oven, uncovered & cook an additional 15 minutes to crisp the skin

Remove & let rest 10-20 minutes before carving