--- title: "Thanksgiving Turkey" description: "Thanksgiving Turkey" url: "https://briansunter.com/recipes/thanksgiving-turkey" --- # Thanksgiving Turkey Thanksgiving Turkey via [seriouseats.com](https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe) 1h 40m 12 servings thanksgiving turkey holiday roast Scale Units ## 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 1 Preheat oven to 450°F. 2 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. 3 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. 4 Rub 2 tbsp vegetable oil over the turkey skin. Season generously with kosher salt and freshly ground black pepper . 5 Pour 1.50 quarts chicken or turkey broth into the bottom of the roasting pan. Add 2 bay leaves . 6 Roast for 80 minutes until the breast registers 150 °F and the thighs register 165 °F on an instant-read thermometer. 7 Remove from oven and let rest for 20 minutes before carving. 8 Use the drippings and vegetables in the pan to make gravy, straining and thickening as desired. View Cooklang Source recipe.cook ``` --- 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" description: "Thanksgiving Turkey" rating: 4.5 --- 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. ```