Categories: Turkey
Ingredients
- 12 to 14 lb. turkey, thawed if frozen, giblets removed
- 4 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, cut into 8 wedges
- 1 apple, cut into 8 wedges
- 1/2 bunch fresh sage
- 1/2 bunch fresh parsley
- 1 stick unsalted butter, at room temp
- Kosher salt and black pepper
Directions
-
Position a rack in the lowest part of the oven; remove the other racks and preheat to 350. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tbsp. butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
-
Combine 1 tbsp. each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tbsp. butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
-
Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and cooked through, 45 minutes to 1 1/2 hours more. Let rest 15 minutes in the pan.
-
Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.