Roast Holiday Turkey
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 18 LB Turkey
- 1 Large Yellow Onion
- 1 Stalk Celery
- 1 Large Carrots
- 1 Large Shallot
- Olive Oil
- 1/2 bunch thyme
- 1/2 bunch sage
- 1/2 bunch rosemary
- Salt & Pepper
Instructions
- Make sure bird is fully thawed by placing it in the fridge 3 days before cooking. If still not thawed, place in a room temp bath the night before.
- The night before, clean the bird and discard neck and giblets. Wash with cold water and massage all over.
- Drizzle oil all over and coat with salt and pepper.
- Chop Celery, Onion, Carrots, Peeled Shallots, and Herbs and mix in bowl.
- Stuff the Turkey.
- Cover with foil and place in fridge overnight.
- Remove in morning and let it reach room temperature.
- Preheat oven to 500.
- Coat Turkey with Olive Oil.
- Place turkey, legs to back, in oven for 30 mins.
- Reduce heat to 300.
- Place foil triangle over bird.
- 1,5 to 2 hrs of cooking for a 18 LB bird. Legs should be 185 and Breast 165
Prep Night Before
Cook
Tags: pepperplate-import