CLASSIC ROAST TURKEY

Classic Roast Turkey image

Provided by Mark Bittman

Time 2h30m

Yield At least 15 servings

Number Of Ingredients 8

Ingredients

1 12-pound turkey
1 recipe stuffing (recipe follows)
1 stick butter or 2-3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup roughly chopped onion
1 cup roughly chopped carrot
1/2 cup roughly chopped celery
Stems from one bunch fresh parsley, tied together (optional)

Steps:

Heat the oven to 500. Rinse the turkey and remove the giblets. Loosely pack the turkey cavity with stuffing, then tie the legs together to enclose the vent. Smear the bird all over with butter or brush it with olive oil, then sprinkle liberally with salt and pepper.
Put the turkey on a rack in a large roasting pan. Add ½ cup water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, the vegetables and parsley. Put in the oven, legs first if you can.
Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350. Continue to roast, checking and basting with the pan juices every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. (If the bottom dries out, add water, about ½ cup at a time; keep at least a little liquid in the bottom of the pan at all times.) The turkey is done when a thermometer inserted into the thickest part of the thigh measures 155 to165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat up to 425 for the last 20 to 30 minutes of cooking.
Remove the turkey from the oven. Take the bird off the rack and let it sit for about 20 minutes before carving.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 1 gram, Protein 56 grams, SaturatedFat 8 grams, Sodium 917 milligrams, Sugar 1 gram, TransFat 0 grams