turkey recipe

Ingredients

• 1 whole turkey (12-14 lbs)
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 bay leaves

Instructions

1. Preheat oven to 325°F (160°C).
2. Rinse turkey inside and out and pat dry with paper towels.
3. In a large roasting pan, heat olive oil over medium heat.
4. Add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
5. Add minced garlic and sauté for 1 minute more.
6. Pour in chicken broth, rosemary, thyme, salt, pepper, and bay leaves.
7. Place turkey on top of the vegetable mixture in the roasting pan.
8. Cover the turkey loosely with foil.
9. Roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
10. Remove foil during the last 30-45 minutes to allow the skin to brown.
11. Let rest for 15-20 minutes before carving.

Notes

• For a crispy skin, spatchcock (butterfly) the turkey before roasting.
• To check for doneness, use a meat thermometer.
• Brining the turkey for 12-24 hours prior to roasting will result in a more moist turkey.
• Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.
• Use a carving knife for best results when carving the turkey.