Man, there are few things more satisfying as a cook than pulling a damned good looking turkey out of the oven after smelling all amazing aromas in the house all afternoon. 🙂
Adapted from Real Simple.
1Â 13-pound turkey, giblets removed (gag)
1Â bunch flat-leaf parsley
4 carrots, cut into quarters lengthwise
2Â stalks celery, cut into 3-inch-long strips
2Â medium yellow onions, cut into wedges
7 tablespoons olive oil
kosher salt and pepper
1 cup low-sodium chicken broth
3Â large cloves fresh garlic
1/4 cup fresh sage
1Â lemon, zest grated and juice squeezed
1Â bunch flat-leaf parsley
4 carrots, cut into quarters lengthwise
2Â stalks celery, cut into 3-inch-long strips
2Â medium yellow onions, cut into wedges
7 tablespoons olive oil
kosher salt and pepper
1 cup low-sodium chicken broth
3Â large cloves fresh garlic
1/4 cup fresh sage
1Â lemon, zest grated and juice squeezed
Heat oven to 425° F.
Pat the turkey dry with paper towels. Place the wings underneath the body. Place the 1/2 bunch of parsley in the cavity.
Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
In a food processor, combine the the remaining 1/2 bunch parsley with the garlic, sage, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon zest and 1 tablespoon olive oil. Carefully slide your fingers under the skin of the turkey breast and thighs to loosen it (don’t tear the crap out of it like I did, sigh). Stuff the herb mixture under the skin.
Pat the turkey dry with paper towels. Place the wings underneath the body. Place the 1/2 bunch of parsley in the cavity.
Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
In a food processor, combine the the remaining 1/2 bunch parsley with the garlic, sage, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon zest and 1 tablespoon olive oil. Carefully slide your fingers under the skin of the turkey breast and thighs to loosen it (don’t tear the crap out of it like I did, sigh). Stuff the herb mixture under the skin.
Drizzle the skin with the remaining 6 tablespoons oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy, if desired.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy, if desired.