Roasted Fresh Turkey
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Roasted Fresh Turkey
0
Servings12
Cook Time205 Minutes
Ingredients
1 - 12 lbs. L&B Fresh Turkey
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 sprigs fresh thyme
5 tablespoons Butter, melted, divided
heavy kitchen twine
2 teaspoons dried rosemary
2 teaspoons dried thyme
Directions
- Preheat oven to 325 F.
- In bowl combine onions, carrot, celery, fresh thyme and 1 tablespoon melted butter. Fill cavity of turkey with mixture.
- Tuck wings behind back. Using center of a five-foot length of heavy kitchen twine, tie the legs together at the ankles. Run the twine around the thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Cut off excess twine.
- Place turkey on a rack in open roasting pan breast side up.
- Combine remaining melted butter and dried herbs; brush turkey with mixture. Place a large piece of foil over the breast and wings.
- Roast according to instructions on wrapper of turkey. Baste occasionally with pan juices.
- One hour before turkey is done, remove the foil so the turkey will brown.
- The turkey is done when the internal temperature of thickest part of thigh reaches 180 F, about 2 3/4 hours to 3 1/4 hours.
- Remove turkey from oven and allow to rest 20 minutes before carving.
0 minutes
Prep Time
205 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Not Available
Vidalia Yellow Sweet Onions, 1.25 Pound
$2.86 avg/ea$2.29/lb
Juicing Carrots, 0.5 Pound
$0.65 avg/ea$1.29/lb
Fresh Celery, 1 Each
$2.99
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Minnesota Creamery Salted Butter, 1 Pound
$4.89$4.89/lb
Good Cook Kitchen Twine, 1 Each
$5.59
L&B Whole Rosemary, 0.9 Ounce
$4.99$5.54/oz
L&B Thyme, 0.8 Ounce
$5.29$6.61/oz
Directions
- Preheat oven to 325 F.
- In bowl combine onions, carrot, celery, fresh thyme and 1 tablespoon melted butter. Fill cavity of turkey with mixture.
- Tuck wings behind back. Using center of a five-foot length of heavy kitchen twine, tie the legs together at the ankles. Run the twine around the thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Cut off excess twine.
- Place turkey on a rack in open roasting pan breast side up.
- Combine remaining melted butter and dried herbs; brush turkey with mixture. Place a large piece of foil over the breast and wings.
- Roast according to instructions on wrapper of turkey. Baste occasionally with pan juices.
- One hour before turkey is done, remove the foil so the turkey will brown.
- The turkey is done when the internal temperature of thickest part of thigh reaches 180 F, about 2 3/4 hours to 3 1/4 hours.
- Remove turkey from oven and allow to rest 20 minutes before carving.