Turkey: Herb-Roasted Turkey

posted by bgoldsm 08-17-100 6:09 AM

This won the grand-prize in the Country Woman recipe contest. They will feature this recipe in their Nov/Dec./00 issue.

Herb-Roasted Turkey

1 (14-pound) turkey
1 Tbl. salt
1 tsp. freshly ground black pepper
18 sprigs fresh thyme
4 medium onions, peeled and sliced
2 medium carrots, chopped
4 celery ribs, chopped
3 bay leaves
1 Tbl. peppercorns
1 1/2 cups butter (3 sticks), melted
1 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
1 tsp. chopped fresh chives

Preheat oven to 350 degrees. Wash turkey and reserve giblets. Carefully rinse and dry bird inside and out.

Rub all surfaces with salt and pepper, including cavity. Place 12 sprigs of thyme in cavity.

Put onions, carrots, celery, bay leaves, six thyme sprigs, peppercorns and giblets on bottom of large, heavy roasting pan. Place bird on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 2 1/2 hours, undisturbed.

Remove foil to let skin brown. Baste every 20 minutes for an hour. The bird should cook to an internal temperature of 165 degrees.

Remove from oven. Transfer to platter and cover with foil. Let rest 20-60 minutes before carving.

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