Ingredients: |
Ingredients: 1 fresh or thawed frozen turkey, about 16 pounds
1 onion, quartered
2 celery stalks, cut into 2" lengths
3 or 4 fresh flat leaf parsley sprigs
2-3 T. herbes de Provence
salt and pepper to taste
4-6 T. unsalted butter, melted
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Directions: |
Directions:1. Let the turkey stand at room temperature for 1 hour. Position a rack in the lower third of an oven and preheat to 425ºF.
2. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley, and 1 T. of the herbes de Provence in the body cavity, and season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper.
3. Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes.
4. Turn the turkey breast side up and reduce the oven temperature to 325ºF. Continue roasting, basting with the remaining butter and pan juices every 15-20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165ºF, and into the thigh, 175ºF. Total roasting time should be 3-4 hours.
5. Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for 20 minutes before carving. |
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