FREE RECIPE PREVIEW

Ingredients — preview

• 3 large onion roughly chopped (about 1 1/2 quarts)
• 3 medium carrot peeled and roughly chopped (about 1 quart)
• 4 stalks celery roughly chopped (about 1 quart
• 12 sprigs thyme
• 1 each turkey 12-14 pounds, butterflied, backbone, neck, and giblets reserved for Broth
• 2-3 tablespoons vegetable oil

Preparation — preview

1. Adjust oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet or broiler pan with aluminum foil.
2. Pat turkey dry with paper towels and rub on all surfaces with 1-2 tablespoons oil. Season liberally on all surfaces with salt and black pepper. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
3. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 155°F, and the thighs register at least 165°F, about 80 minutes.

   Half way through cooking: Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.