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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This recipe goes with Savory Gravy Ingredients:
1 12- to 14-pound turkey, giblets removed |
3 sprigs rosemary |
1/2 bunch flat-leaf parsley |
kitchen string (optional) |
4 small carrots, cut into quarters lengthwise |
2 stalks celery, cut into 3-inch-long strips |
2 medium yellow onions, cut into wedges |
6 tablespoons olive oil |
kosher salt and pepper |
1 cup low-sodium chicken broth |
Directions:
1. Heat oven to 425° F. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
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