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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (14-lb.) whole fresh turkey |
kitchen string |
1 teaspoon dried thyme |
1 teaspoon ground sage |
1/2 teaspoon dried tarragon |
3 teaspoons salt |
1 teaspoon pepper |
1/4 cup butter, softened |
2 medium onions, chopped |
2 carrots, chopped |
2 celery ribs, chopped |
1 garlic bulb, halved |
1 cup dry white wine |
garnish: fresh sage leaves |
Directions:
1. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Tie ends of legs together with kitchen string; tuck wingtips under. Place, breast side up, on a lightly greased roasting rack in a large roasting pan. Let stand at room temperature 1 hour.
2. Preheat oven to 400°. Stir together thyme, next 2 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper; rub mixture into cavity of turkey. Rub butter over turkey. Sprinkle remaining salt and pepper over outside of turkey; rub into skin. Arrange onions and next 3 ingredients around base of turkey in roasting pan; add wine and 1 cup water to pan.
3. Place turkey in oven; reduce oven temperature to 325°. Bake at 325° for 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 160°.
4. Remove turkey from oven; increase heat to 425°. Baste turkey with pan juices, and let stand 15 minutes; return to oven. Bake at 425° for 10 to 15 minutes or until golden brown and thermometer registers 165°.
5. Let turkey stand in pan 30 minutes; transfer to a serving platter. Reserve pan drippings for Easy Turkey Gravy, if desired.
6. *Frozen whole turkey, thawed, may be substituted.
7. Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.
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