Who says turkey is just for the holidays? With this easy and delicious recipe you can make it smell like Thanksgiving any time of the year!
1 20 lb. turkey cleaned and rinsed, patted dry
3 stalks celery chopped into 2-inch pieces
3 large carrots chopped into 2-inch pieces
1 large onion quartered
2 cloves of garlic
2 sprigs rosemary on stems
1/4 bunch parsley on stems, cleaned
1 stick butter cut into 1-inch cubes
- Preheat oven to 500.
- Generously season the cavity with salt, pepper, and 1 tbsp of poultry seasoning. Stuff the cavity with the vegetables and herbs and cubed butter.
- With cooking twine, tie legs together to keep vegetables inside.
- Rub the skin of the turkey with olive oil, about 1/4 cup.
- Place on a roasting rack in a large pan breast side up.
- Place in preheated oven for 45 minutes.
- If pan starts to burn, add a cup of chicken broth.
- Reduce heat to 350 and continue cooking for approximately 2 1/2 hours or until meat thermometer reads 180-185 when inserted into the thigh and juices run clear.
- Remove bird from oven and let sit for at least 30 minutes.
- Remove vegetables from cavity and place in roasting pan with drippings. Set turkey on carving board.
- Heat drippings on the stove over medium heat, adding water (about 2 cups). Let simmer for about 15 minutes.
- Pour drippings into strainer, pressing on vegetables and herbs to extract maximum flavor. (This is not standard thick gravy. It is an au jus consistency).
- Carve turkey. Place au jus on meat and serve remaining on the side.