Thanksgiving Turkey
Thanksgiving Turkey
via roambackup.md
Ingredients
- 3 large onions
- 3 large carrots
- 4 stalks celery
- 12 thyme sprigs
- 12 to 14 lb whole turkey
- 2 tbsp vegetable oil
- — kosher salt and freshly ground black pepper
- 1.50 quarts chicken or turkey broth
- 2 bay leaves
Equipment
- roasting pan
Instructions
Preheat oven to 450°F.
Roughly chop 3 large onions , peel and roughly chop 3 large carrots , and roughly chop 4 stalks celery . Spread the vegetables in the bottom of a large roasting pan . Scatter 12 thyme sprigs over the vegetables.
Butterfly the 12 to 14 lb whole turkey by removing the backbone. Press the turkey flat and place on top of the vegetables, skin side up.
Rub 2 tbsp vegetable oil over the turkey skin. Season generously with kosher salt and freshly ground black pepper .
Pour 1.50 quarts chicken or turkey broth into the bottom of the roasting pan. Add 2 bay leaves .
Roast for 80 minutes until the breast registers 150 °F and the thighs register 165 °F on an instant-read thermometer.
Remove from oven and let rest for 20 minutes before carving.
Use the drippings and vegetables in the pan to make gravy, straining and thickening as desired.
View Cooklang Source
---
title: Thanksgiving Turkey
servings: 12
time: 3 hours
tags: [thanksgiving, turkey, holiday, roast]
cuisine: American
difficulty: hard
url: "https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe"
source: "roambackup.md"
description: "Thanksgiving Turkey"
---
Preheat oven to 450°F.
Roughly chop @onions{3%large}, peel and roughly chop @carrots{3%large}, and roughly chop @celery{4%stalks}. Spread the vegetables in the bottom of a large #roasting pan{}. Scatter @thyme sprigs{12} over the vegetables.
Butterfly the @whole turkey{12 to 14%lb} by removing the backbone. Press the turkey flat and place on top of the vegetables, skin side up.
Rub @vegetable oil{2%tbsp} over the turkey skin. Season generously with @kosher salt and freshly ground black pepper{}.
Pour @chicken or turkey broth{1.5%quarts} into the bottom of the roasting pan. Add @bay leaves{2}.
Roast for ~{80%minutes} until the breast registers 150°F and the thighs register 165°F on an instant-read thermometer.
Remove from oven and let rest for ~{20%minutes} before carving.
Use the drippings and vegetables in the pan to make gravy, straining and thickening as desired.