Roasted Turkey

By gnikylime

A mix of http://www.marthastewart.com/351255/roasted-chicken-101 and http://www.simplyrecipes.com/recipes/moms_roast_turkey/

Ingredients

• 1 (13-16.5 lb.) (6-7.5 kg) turkey, fresh
• 4 medium onions, peeled and sliced crosswise 0.5 in (1.25 cm) thick
• 2 carrots, peeled and sliced crosswise 0.5 in (1.25 cm) thick
• 6 cloves garlic, smashed
• 1 package (~ 0.5 oz./14 g.) fresh thyme
• 1 package (~ 0.5 oz./14 g.) fresh sage
• 1 package (~ 0.5 oz./14 g.) fresh tarragon
• 1/2 medium onion, peeled and sliced crosswise 0.5 in (1.25 cm) thick
• 2 lemons, organic
• 2 T. unsalted butter, room temperature
• salt
• pepper

Preparation

Step 1

1. Preheat oven to 400F (205 C). To assure even cooking, remove turkey from the refrigerator and let it stand at room temperature for 30 minutes.
2. Place onion and carrot slices in two rows in a heavy-duty roasting pan to form a bed for the turkey. The onions will flavor the chicken and the pan juices that form the base of the gravy.
3. If the turkey comes with a plastic pop-up thermometer, discard it; the readings are often inaccurate. After rinsing the turkey inside and out with cold running water, dry it with paper towels. Tuck the tips of the wings under the bottom to keep them from burning. Place breast-side down in the roasting pan.
4. To help release the lemons' essence, roll them back and forth with the palm of your hand, pressing on top; then pierce the surfaces all over with a fork. Put garlic, thyme, sage, tarragon, 1/2 onion, and lemons inside the turkeys's cavity.
5. Spread butter over the entire exposed surface of the chicken to ensure even browning. Sprinkle well with salt and pepper.
6. Bake the turkey for 45 minutes at 400F (205 C). Lower the heat to 350F (175 C) for 2 hours 35 minutes. Lower the heat to 225F (107 C) and begin checking the internal temperature every 10 minutes. The thigh is done when the internal temp reaches 200 F (95 C).
7. Remove from oven and let cool for at least 2 hours.