 | | Directions |
- Preheat oven to 425°F.
- Blend the first eight ingredients in a mixing bowl.
- Place the turkey on the rack in a roasting pan.
- Starting on the neck end, gently slide your hand between the skin and the breast, thigh and drumstick to loosen the skin from the meat.
- Using your fingers, spread the seasoned butter under the skin and all over the emeat.
- Fill the cavity of the bird with the celery, onion, carrot, and dried thyme.
- Tie the legs together loosely with kitchen twine.
- Brush the turkey with melted butter and sprinkle with salt and pepper.
- Pour 1 cup of the stock in the bottom of the roaster.
- Place the bird in the oven and roast, uncovered for 30 minutes.
- After the 30 minutes, reduce heat to 325° F.
- Pour 1 cup stock over the turkey and continue roasting, basting occasionally with drippings.
- Time will vary when turkey is done depending on the size of the bird.
- If browning too much, lightly cover with aluminum foil.
- When a thermometer inserted into the thick part of the thigh reaches 180° F, the turkey is done. A 10 1/2 pound turkey takes approximately 3 1/2 to 4 hours.
- Transfer the turkey to a serving platter. Allow it to stand for 30 minutes so that the juices re-absorb. Lightly cover it with foil to keep it warm while it rests.
- Carve and serve warm.
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Prep Time: 30 minutes
Cook Time: 4 hours
Container: roasting pan with rack, medium mixing bowl
Servings: 10
|  | | Ingredients | | - | | 1/4 cup unsalted butter - melted |
| - | | 9 cloves garlic - finely chopped |
| - | | 1/2 lemon - zested |
| - | | 1 tablespoon thyme - fresh and chopped |
| - | | 1 tablespoon rosemary - fresh and chopped |
| - | | 1 tablespoon sage - fresh and chopped |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon red pepper flakes - crushed |
| - | | turkey - 10 to 13 lbs., cleaned out, rinsed and patted dry |
| - | | 2 stalks celery - rough chopped |
| - | | 1 onion - large, rough chopped |
| - | | 1 carrot - large, rough chopped |
| - | | 1 tablespoon thyme |
| - | | 1/4 cup unsalted butter - melted |
| - | | 2 cups chicken broth |
| - | | salt and pepper |
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