Turkey Whole Roasted

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325 degrees.

Step 2

Remove turkey from brine, rinse well and pat dry.

Step 3

Stuff turkey with orange, lemon, whole garlic cloves, carrot, celery, onion, parsley, sage, rosemary and thyme. If there are any remaining items that won't fit into the bird, you can put them in the roasting pan.

Step 4

Melt the butter with the chopped herbs. Pour butter mixture over the turkey skin. Make sure to massage the butter under the skin as well.

Step 5

Place turkey breast side down on a v-rack or prop with balled up tin foil on any sturdy wire rack in a roasting pan. Pour ¾ cup poultry stock and ¼ white wine in the bottom of the roasting pan (the wine is my addition).

Step 6

Roast the turkey breast side down for 2 hours if it weighs 18 pounds or less, 2 ½ hours if it weighs between 18 and 21 pounds and 3 hours if it weights more than 21 pounds. Baste turkey with melted unsalted butter.

Step 7

Baste the turkey at least every hour with the pan juices. Add more stock, wine and/or butter to the pan if it's evaporating.

Step 8

Remove turkey from oven, protect your hands and turn the turkey breast side up. Place turkey back in the oven and baste with pan drippings a few times. Roast until a thermometer plunged into the thickest part of the thigh registers 175 to 180 degrees. This will take approximately 30 to 90 minutes more depending on the size of the turkey. (I typically get an approximate total cook time based on 15 to 20 minutes per pound of turkey.) If the breast has not browned as the turkey approaches doneness, increase the oven temperature to 400 degrees for the last 5 to 10 minutes of cooking.