Never cooked a turkey? Decided to invite the whole crew and cook for them all? These simple step-by-step directions will help you make a moist and delicious turkey, using fresh herbs and veggies in a flavorful broth.
Ingredients: *Serves 14-16
• One 12-14 lb. turkey
• Two yellow onions
• 6 large carrots
• 6 stalks celery
• 2-3 cups each of fresh rosemary, thyme, parsley
• 1-2 cups fresh sage
• Extra virgin olive oil
• Salt and pepper
• 6 pieces thick-cut bacon
• 5 cups chicken stock
1. Remove the giblets from the cavity of the turkey and either reserve to make gravy or discard. (The giblets are usually found in a small sack inside the bird.)
2. Roughly chop carrots, celery and onions, and place them in the bottom of a large roasting pan. This becomes the “bed” for your bird. Add lots of FRESH rosemary, thyme, parsley and sage to the veggie bed. Place the turkey on top and stuff the inside of the turkey full of more fresh herbs.
3. Stuff a few tablespoons of butter between the skin and the meat of the turkey and baste generously with EVOO (extra virgin olive oil.) Season the whole bird with Kosher salt and freshly ground pepper. Lay five or six pieces of bacon across the top of the turkey. (This can all be prepared the day before! Just cover and put in the fridge overnight.)
4. Pour about 5 cups of chicken stock into the pan, over the veggies and herbs.
5. Roast at 425 degrees for 30 minutes, and then cover the turkey and turn the heat down to 350. Roast for another 2 1/2 hours (approx.) or until an instant-read thermometer reads 165 degrees, drizzling butter or oil over the whole bird. This timing works great for a 12-14-lb. turkey. If yours is larger or smaller, you’ll want to adapt the time a bit. During the last 20 minutes, remove the foil.
6. Strain the juices into a pot (use juices to make gravy) while you let the turkey rest for 30 minutes or so.
- Many people like to brine their turkeys before cooking. This involves soaking the turkey in a salt bath. It turns out very moist and tender! However, with the chicken stock in the base of this recipe, brining isn’t necessary for a very moist, tender, flavorful turkey. Of course, you can brine beforehand if desired!
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.