- whole turkey (15 pounds)
- 1/2 cup butter, melted
- Salt and pepper to taste
- 1 lemon, juiced
- 1 onion, peeled and quartered
- 3 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 tablespoons dried parsley
- A sprig of fresh thyme
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and wash turkey.
- Set the giblets aside for use in stuffing.
- Brush the turkey with half of the melted butter.
- Sprinkle salt and pepper over the outside of the turkey.
- Place breast side down on a roasting rack in a shallow roasting pan.
- Pat the inside of the cavity with the lemon juice.
- Rub salt on the inside of the turkey (this step may be skipped for low sodium restrictions).
- Stuff the turkey cavity with the onion, carrots, celery, parsley and thyme.
- Truss the legs with string (100 percent cotton is best for use in ovens).
- Roast uncovered for about 1 1/2 hours and then carefully turn the breast side up.
- Brush with the remaining butter and continue roasting for another 2 to 2 1/2 hours or until the internal temperature in the thickest part of the breast reaches a minimum of 165 degrees F.
- Allow the bird to rest for about 15 to 20 minutes before carving.
- 1 package neck, heart, gizzard from turkey giblets
- 1 medium carrot thickly sliced
- 1 medium onion thickly sliced
- 1 medium celery rib thickly sliced
- 1/2 teaspoon salt
- 1 turkey liver
- 3 Tablespoons fat from poultry drippings
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
- Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
- Add liver and cook 15 minutes longer.
- Strain both into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove the cooked turkey and roasting rack from the roasting pan.
- Pour poultry drippings through a sieve into a 4-cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure.
- Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
- Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
- Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture.
- Cook and stir, until gravy boils and is slightly thick.
Roast Turkey with Herbal Rub
- 1 13-pound whole turkey, fresh or thawed
- 1 medium onion quartered
- 1 lemon quartered
- 1/4 cup vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 Tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 325 degrees F.
- Remove giblets and neck from turkey and reserve for broth.
- Rinse turkey with cold running water and pat dry with paper towels.
- Place onion and lemon quarters in neck and body cavities.
- In a small bowl, mix oil with herbs, salt and pepper.
- With your finger tips, gently loosen skin from the breast without pulling off the skin.
- Place 1 tablespoon of herb mixture under skin; replace skin.
- Rub cavities and outside of turkey with remaining herb mixture.
- Secure the neck skin to the back with skewers.
- Fold wings under back of turkey.
- Place legs in tucked position.
- May be prepared to this point, covered and refrigerated for several hours.
- Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
- Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
- Cover bird with a loose tent of foil.
- Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
- Remove foil and baste bird with pan juices.
- Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
- Remove turkey from oven and allow to rest for 15-20 minutes before carving.
- Transfer to a large platter and serve with gravy.
Turkey Breast Braised with Garlic and Rice
- 1 cup long-grain rice
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup white wine
- 2 teaspoons dried parsley
- 1/2 teaspoon each dried rosemary, thyme and sage
- 1 bay leaf
- 1 bone-in turkey breast (5-6 pounds)
- 3 cloves garlic
- Preheat oven to 350.
- In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf.
- Place turkey over rice mixture and sprinkle turkey generously with paprika.
- Cut off root ends of garlic cloves.
- Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
- Cover top of Dutch oven with foil and lid.
- Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
- Allow to stand 10 to 15 minutes before serving.
- To serve, carve turkey into slices and place on platter.
- Spoon rice mixture into serving bowl.
- Squeeze garlic from skins onto turkey and rice.