Turkey for a Crowd

americastestkitchen.com

Caraleigh

2 medium onions, chopped coarse

2 medium carrots, chopped coarse

2 ribs celery, chopped coarse

1 lemon, quartered

2 sprigs fresh thyme (3 to 4 inches each)

1 frozen turkey, thawed (self-basting or kosher turkey, 18 to 22 pounds gross weight), neck, heart, and gizzard reserved for gravy, turkey rinsed and thoroughly dried with paper towels

4 tablespoons unsalted butter, melted

2 teaspoons kosher salt or 1 teaspoon table salt

1 teaspoon ground black pepper

subheading: BEFORE YOU BEGIN:

You can use any roasting pan to roast the turkey, even a disposable one, but make sure to use a V-rack to keep the bird elevated. Be careful to dry the skin thoroughly before brushing the bird with butter; otherwise it will have spotty brown skin. Rotating the bird helps produce moist, evenly cooked meat, but for the sake of ease, you may opt not to rotate it. In that case, skip the step of lining the V-rack with foil and roast the bird breast-side up for the entire cooking time. Because we do not brine the bird, we had the best results with a self-basting (injected with salt and water) or a kosher bird (soaked in saltwater during processing). See below for tips on defrosting a frozen turkey. You can use any roasting pan to roast the turkey, even a disposable one, but make sure to use a V-rack to keep the bird elevated. Be careful to dry the skin thoroughly before brushing the bird with butter; otherwise it will have spotty brown skin. Rotating the bird helps produce moist, evenly cooked meat, but for the sake of ease, you may opt not to rotate it. In that case, skip the step of lining the V-rack with foil and roast the bird breast-side up for the entire cooking time. Because we do not brine the bird, we had the best results with a self-basting (injected with salt and water) or a kosher bird (soaked in saltwater during processing). See below for tips on defrosting a frozen turkey.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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