PERFECT ROAST TURKEY

PERFECT ROAST TURKEY image

Yield 12-14 people

Number Of Ingredients 5

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper to taste
1 onion, quartered
2 carrots, cut into 1-inch lengths
3 ribs celery, cut into 1-inch lengths 6 tablespoons unsalted butter

Steps:

1. Remove the neck and giblets from the turkey and set aside to make stock if you wish, or discard them. Rinse the turkey inside and out under cold running water and pat the inside and outside dry with paper towels. Sprinkle the cavity liberally with salt and pepper. Rub the outside of the turkey with the butter. 2. Preheat the oven to 325°F. Put the onion, carrots, and celery inside the cavity and tie the legs together with cotton string. Transfer the turkey to a rack in a heavy-duty roasting pan. 3. Roasting until an instant-read meat thermometer inserted into the thickest part of the thigh (behind the drumstick) without touching the bone registers 165°-170°, about 1 1/2 to 2 1/4 hours. If you would like to baste the turkey with pan drippings, start doing so after 2 hours. If the turkey is browned to your liking before it reaches 165°F, loosely tent it with aluminum foil for the duration of the cooking time. 4. Remove the turkey from the oven, transfer to a cutting board, and cover with foil. Allow the turkey to rest for at least 30 minutes, then carve as directed. See carving the bird.