turkey recipe

Ingredients

• 15 lbs Bone-In Turkey
• 4 tbsp Olive Oil
• 2 tbsp Dried Rosemary
• 2 tbsp Dried Thyme
• 4 cloves Garlic, minced
• 2 large Yellow Onions, quartered
• 6 Carrots, peeled and chopped
• 6 Celery Stalks, chopped
• 1 bottle (750ml) Dry Red Wine
• 4 cups Chicken Broth
• 1 tbsp Salt
• 1 tsp Black Pepper

Instructions

1. Preheat oven to 325°F (160°C).
2. Pat the turkey dry with paper towels.
3. In a small bowl, combine olive oil, rosemary, thyme, and minced garlic.
4. Rub the herb mixture all over the turkey, including under the skin where possible.
5. Place the quartered onions, chopped carrots, and chopped celery in a large roasting pan.
6. Pour the red wine and chicken broth into the roasting pan. Season with salt and pepper.
7. Place the turkey on top of the vegetables in the roasting pan.
8. Cover the roasting pan with a tight-fitting lid or aluminum 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 the lid during the last 30-45 minutes of roasting to allow the skin to brown and crisp.
11. Let the turkey rest for 15-20 minutes before carving.

Notes

• For best results, thaw the turkey completely in the refrigerator for 24-48 hours before roasting.
• Brining the turkey for 12-24 hours before roasting will result in a moister bird.
• To check for doneness, insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone.
• Use a carving knife and a fork to carve the turkey. Start by cutting through the cavity and then carve the meat into slices.
• Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 2-3 months.