Description
A recipe for Oven-Roasted Turkey

Ingredients

• 2 (16- to 20-pound) turkeys, thawed or fresh
  
• Salt and freshly ground black pepper to taste
  
• Extra-virgin olive oil, as needed
  
• 1 pound onions, chopped (about 3 cups)
  
• 8 ounces carrots, chopped (about 1 cup)
  
• 8 ounces celery, chopped (about 1 cup)

Preparation
1. Preheat oven to 325° F.

2. Remove giblets from turkey and reserve for gravy or stock.

3. Rinse cavity and dry well with paper towels. Season cavity heavily with salt and pepper.

4. Rub turkey well with olive oil, and season heavily with salt and pepper.

5. Lock wings in place by twisting tips behind and under back of turkey.

6. Place turkey on its side in roasting pan. Roast 1 hour, basting every 30 minutes withdrippings.

7. Remove pan from oven, turn turkey over on its other side, and roast another hour, basting every 30 minutes.

8. Remove pan from oven, and turn turkey breast-side up. Add onions, carrots and celery to bottom of pan. Return to oven and roast another 2 to 3 hours, basting occasionally, or until thermometer inserted into thickest part of thigh registers 180 degrees. If turkey is browning too quickly, cover with foil until fully cooked.

9. Remove turkey from roasting pan. Cover loosely with aluminum foil. Reserve pan drippings and vegetables for gravy.

10. Let turkey rest 20 to 30 minutes before carving.

Nutrition
no information available

Serves
Serves 25

Variations
no information available