Whole Roasted Turkey and Potatoes

By sschwartz

Ingredients

• 8-20 lb turkey (only limited by roasting pan size)
• 5-10 lbs russet potatoes, peeled, cut into large chunks (again limited to pan size, you want to fill pan about 2/3 high)
• 1-2 large white onion, sliced to thin whole circles
• 3-4 tbsp paprika
• 1 red apple, peeled, whole
• 1 small onion, no skin, whole
• 2-3 celery stalks, halved to fit in turkey cavity
• 1/3 - 1/2 cup vegetable oil to coat Turkey
• 4-5 tbsp garlic powder to coat Turkey

Details

Servings 1
Preparation time 20mins
Cooking time 170mins

Preparation

Step 1

Use a large roasting pan (disposable ok, but make sure you have lifting rack, this will be heavy)
**Turkey must be fully thawed, if frozen turkey, let thaw in refrigerator for 2-3 days.**

Preheat oven to 350ºF (convection roast if available)

PAN PREP:
Layer your sliced, white, large onion on bottom of roasting pan.
Layer potatoes over onions (you should be under the rim of the pan.
Fill with water until covering the onion layer.
Dust paprika over the potato layer, measurement is an estimate, just make sure they all have some, but not completely red.

TURKEY PREP:
*Make sure you remove the "innards" bag from inside turkey*
Stuff apple, onion, and celery into cavity.
Combine enough oil and garlic powder to fully coat turkey and spread all over, really massage it in there.
Place turkey, BREAST DOWN, onto potato bed.
Place aluminum foil "tent" over turkey.

Place pan into oven, use a thermometer sensor if you have one.
Roast for 2 hours (time based on size, continually check internal temp, approx 165º at thickest part of thigh and breast)
Baste every half hour.

When done, remove and let cool, slice it up, and devour.