roast turkey with garlic, sage and lemon

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.

1 13-pound turkey, giblets removed (gag)
1 bunch flat-leaf parsley
4 carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
7 tablespoons olive oil
kosher salt and pepper
1 cup low-sodium chicken broth
3 large cloves fresh garlic
1/4 cup fresh sage
1 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.
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.