What you will need...
- 12 pound turkey, remove insides, rinse and pat dry
- 1 stick of butter, softened
- 2 tbsps fresh rosemary
- 2 tbsps fresh thyme
- generous amounts of salt and pepper
- 3 large carrots, cut into large chunks
- 2 large celery, cut into large chunks
- 2 onions, quartered
- 2 lemons, halved
- 2 boxes of chicken stock
Preheat the oven to 350*. Remove the turkey at least 30 minutes before cooking. In your food processor, combine the butter and herbs. Place the turkey on the rack in a roasting pan. Rub the turkey with the herb butter and season well with salt and pepper. Stuff the cavity with half of the carrots, celery, onions, and lemons. Place the rest in the bottom of the pan, but give the turkey a squirt of the lemon first. Put enough stock in the pan to cover the bottom. Put the rest of the stock in a sauce pot on the stove and keep warm. Roast on 400* for 20 minutes uncovered. Turn the oven down to 350*, and cover the pan with foil. Basting is key, so do so before you cover the turkey the first time. Every 20 minutes bast more with the warm stock from the pot on the stove. When the turkey is almost done, remove the foil the last 20 minutes to brown the turkey. Remove the turkey when the internal temperature is appropriate, and tent with foil. Let set for 20 minutes before carving. Strain the drippings and use some stock over medium heat whisking in a couple tbsps flour for some gravy...YUM-OLA!!!
How many people can eat...should feed 8-10 people.
Great with the typical sides...potatoes (sweet or red), green beans, cranberries, cornbread, deviled eggs, and skillet apples.