Classic Turkey

Classic Turkey

David Venable

This classic turkey preparation will make you nostalgic for Thanksgivings past & hungry for the holidays to come!

Prep Time: 15 minutes

Serves: 8–10

Ingredients:

  • 1 (12–14-lb) turkey
  • 4 celery stalks, rough chopped
  • 2 large carrots, rough chopped
  • 4–5 sprigs rosemary
  • 1/2 bunch of parsley, divided
  • 1/2 bunch of sage, divided
  • 1 large yellow onion, cut into 1/8ths
  • 1 Granny Smith apple, cut into 1/8ths
  • 8 Tbsp unsalted butter, softened (one stick)
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 cup water

Directions:

Preheat oven to 350F℉.

Remove the turkey from the package and remove the neck and giblets. Thoroughly pat dry.

If using a roasting pan with a rack, place the celery, carrots, half the herbs, and 3/4s of both the onion and apple in the bottom of the pan before putting the rack in. If not using a roasting rack, place the veggies and herbs in a pile in the middle of the pan for the turkey to nest on.

Take the remaining herbs and the remaining 1/4 of onion and apple and put in the cavity of the bird, along with 2–3 Tbsp of the butter.

Tie the bird's legs and either tie the wings or fold them back underneath the bird.

Mix the salt and pepper and season the turkey with half the mixture. Use the remaining softened butter to generously coat the bird. Sprinkle the rest of the salt and pepper all over the turkey.

Place the turkey on the rack in the roasting pan or atop the vegetables and add one cup of water to the pan. You can also add the turkey neck into the pan, if desired.

Cook for about an hour and a half. Baste the turkey with the drippings and repeat every 20–30 minutes. Depending on the size of the turkey, it should need anywhere from 45 minutes up to an additional 1-1/2 hours. Check the temperature with a thermometer. Once it reads 165℉, remove from oven and let rest for about 15 minutes before carving. This will give you just enough time to collect the drippings from the pan to make gravy.

Cook's Notes

A good rule of thumb is to multiply the number of people you plan to serve by 1.5. This will account for the bones and any loss of weight from cooking. For example, 10 people X 1.5 = 15-lb bird.

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