INGREDIENTS: Yields 1 15 Lb Turkey
• 15 - 20 lb. preferably brined turkey.BROTH:
• 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water
• 4 cups turkey broth
• 1 cup dry white wine
• 4 Tbsp unsalted butter
• ¼ cup all-purpose flour
• Salt and freshly ground black pepper
• 1 orange cut in half
• ¼ - ½ lb. unsalted butter
• salt & pepper
• 1 onion coarsely chopped
• 1 large stalk of celery coarsely chopped
• 1 carrot coarsely chopped
• 3 bay leaves
• Thyme sprigs
• Thyme, Sage, parsley & rosemary sprigs
1. Preheat the oven to 325º F degrees.
2. Remove neck, giblets and liver from the turkey
3. Place turkey, breast side up, in a large roasting pan. Rub breast with orange segments and rub on all
sides with the butter, stuffing some butter underneath the skin. Season inside and out with salt and
pepper. Put onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley
inside the turkey cavity. Loosely tie the drumsticks together with kitchen string. Roast the turkey,
uncovered, breast side down for 1 hour.
4. While the turkey is cooking in the oven you can use the giblets and simmer them in chicken broth for
basting, the gravy, pan stuffing or any other need for the broth.
5. Remove the turkey from the oven, turn, and baste with ½ cup of stock. Put the turkey back into the
oven with breast side up until an instant-read meat thermometer registers 165º F. When inserted
into the largest section of thigh (avoiding the bone), it will take about 2 3/4 to 3 hours in total
cooking time. Baste the turkey once every hour with ½ to 3/4 cup chicken or turkey stock.
6. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes
before carving. This will allow for the turkey juices to redistribute the fluids throughout the turkey.
This process will assure that you do not end up with a dry turkey.**
Roasting a turkey this way allows you to avoid stuffing the turkey, (My choice) makes for a shorter
roasting time, and eliminates the worry of any bacterial problems from an undercooked stuffing.