one 12- to 16-pound fresh or
thawed frozen whole turkey
kosher salt and ground white
pepper
6 tablespoons (3
⁄4stick) unsalted
butter, softened
For the turkey seasonings
6 large carrots, cut into 2-inch
pieces
3 ribs celery with leaves, cut into
3-inch pieces
2 extra-large white onions, cut into
10 large wedges total
1 large bunch fresh curly parsley,
thicker part of the stems
trimmed off
about 25 (total) 6-inch sprigs fresh
rosemary, sage, and thyme
4 to 6 cups turkey or chicken broth
(homemade or store-bought)
a12-pound turkey Makes 12 servings, a 16-pound turkey, 16 servings; 1 quart gravy
1. Preheat the oven to 325°F. Remove the neck and giblets from the cavity
of the turkey and save in the refrigerator for making the gravy (discard the
gizzard). Wash the turkey under cold running water inside and out, then pat
dry with paper towels. (Or use cold salt water to wash the bird if you wish, like
they do at Junior’s.) Season with salt and pepper, inside the cavity and on the
skin of the bird, as much as you like. With your hands, work the softened butter
under the skin of the breast, taking care not to rip it. Set in a large roasting pan.
2. Place inside both the body and neck cavities of the bird some of the carrot,
celery, and onion pieces and a few sprigs each of parsley, rosemary, sage, and
thyme. “Close” the body cavity by stuffing in the bunch of parsley in both the
neck and body cavities. Truss the bird. Scatter the remaining vegetables and the
herbs in and around the turkey. Pour enough broth in the pan to come up the
sides about 2 inches.
3. Make the basting sauce (see the ingredients on page 123): Melt the butter in
a small saucepan, then whisk in the rest of the basting sauce ingredients until
they pull together into a sauce. Brush all over the bird and sprinkle with
paprika. Keep the rest of the basting sauce warm
4.Place the turkey in the oven; brush often with the basting sauce and the
drippings from the bird, about every 30 minutes. Check the pan drippings too,
adding more broth as needed. If certain parts, such as the wing tips, brown too
fast, protect them with pieces of aluminum foil. The turkey is ready to come
out of the oven when a meat thermometer inserted into the thigh, just above
the drumstick and away from the bone, reaches 160° to 165°F and the juices
run clear at the joint. This will usually take 3 to 3
1
⁄2hours for a 12-pound bird
and 4 to 4
1
⁄2hours for a 16-pound bird. Remember, the temperature will rise
at least 5 degrees after the turkey is removed from the oven, so watch carefully
the last half hour and do not overbake. Let the bird rest while baking the stuffing. Using a slotted spoon, transfer the roasted vegetables from the bottom of
the pan to a serving dish and keep warm. Discard the vegetables inside the bird.
And be sure to save the drippings for the gravy!
5.While the turkey is roasting, prep the Cornbread Stuffing for baking.
Refrigerate until it is ready to go into the oven. After the bird is done, increase
the oven temperature to 350°F and bake the stuffing as directed.
6.When the turkey is done roasting, strain and measure the drippings in the
roasting pan, adding extra broth to make 4 cups. Make the Giblet Gravy. Serve
hot with the turkey and stuffing.
Source : Over 100 Recipes
for Classic Comfort Food
ALAN ROSEN & BETH ALLEN
Home Cooking
Photography by Mark Ferri
