Luscious Roast Turkey

Name: Luscious Roast Turkey
Prep time: 20 min
Total time: 3 h
Yield: 12 serving(s)
Ingredients: 1 (12- to 14-lb.) fresh turkey; Kosher salt; black pepper; 3 Spanish onions; 1 lg. bunch fresh thyme; 1 lemon, cut in half; 1 head garlic, cut crosswise in half; 4 tbsp. unsalted butter, melted; 1/2 c. olive oil; 8 carrots, cut into 2-in. chunks; 10 small red new potatoes, cut into halves; 3 bulb fennel, fronds removed and discarded, cut into wedges; Grapes, for garnish; Citrus fruit, for garnish; Herb sprigs, for garnish

By Ina GartenPublished: Oct 8, 2013

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kate mathis

Yields:

12 serving(s)

Active Time:

20 mins

Total Time:

3 hrs

Cal/Serv:

585

A flavorful and foolproof way to roast your Thanksgiving turkey, complete with fresh herbs and root vegetables.

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Ingredients

1 (12- to 14-lb.) fresh turkey
Kosher salt
black pepper
3 Spanish onions
1 lg. bunch fresh thyme
1 lemon, cut in half
1 head garlic, cut crosswise in half
4 Tbsp. unsalted butter, melted
1/2 cup olive oil
8 carrots, cut into 2-in. chunks
10 small red new potatoes, cut into halves
3 bulb fennel, fronds removed and discarded, cut into wedges
Grapes, for garnish
Citrus fruit, for garnish
Herb sprigs, for garnish

Directions

1. Step 1Preheat oven to 350 degrees F. Remove and discard giblets and neck from turkey. Trim excess fat, drain any juices, and remove leftover pin feathers. Pat turkey dry with paper towels. Place in large roasting pan.
2. Step 2Sprinkle turkey cavity with 2 teaspoons salt and 1 teaspoon pepper. Cut 1 onion into quarters; place in cavity with thyme, lemon, and garlic. Brush turkey skin with butter. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
3. Step 3Tie legs together with kitchen string and tuck wings behind body of turkey. Peel and slice remaining 2 onions. Toss with 1/4 cup oil; scatter around turkey. Roast turkey 1 hour.
4. Step 4In large bowl, toss carrots, potatoes, and fennel with remaining 1/4 cup oil. Add to roasting pan. Roast 1 1/2 hours or until juices run clear when you cut between leg and thigh (165 degrees F). Transfer turkey to cutting board. Cover with foil; let stand 20 minutes.
5. Step 5Meanwhile, stir vegetables; roast another 15 minutes or until tender. With slotted spoon, transfer to serving bowl. Transfer turkey to platter; garnish with fruit and herbs. To serve, slice turkey and pass with vegetables.