The average 12-13 pound turkey can feed a family 3-4 nights of entrees for less than $3 a pound if you buy a free-range bird. For a weekend dinner, roast the turkey and serve the leftovers for the following nights of your busy week as turkey wraps, turkey soup, turkey pasta, turkey sandwiches, turkey a la king, or what Enviro-Girl’s family likes to call “Turkey Barf” which is turkey, gravy and mashed potatoes warmed up all together in a creamy, savory slop. Yum!
Roasting a turkey for the first time can be intimidating, but this recipe is fool proof–resulting in a juicy, flavorful turkey every time. Hands-on-time takes 15 minutes, cooking time 4 hours. Served up with a side of vegetables, bread and fruit, roast turkey makes an elegant and impressive main dish.
Heat oven to 425. Pat the turkey dry, remove the giblets and place the wings beneath the body. Stuff the turkey cavity with rosemary, thyme, sage, or whatever herbs suit your fancy. Line the bottom fo a roasting pan with onion wedges, carrots and celery. Place the turkey on top. Using your fingers, rub the bird with olive oil and add kosher salt and pepper. Roast the bird uncovered for 30-45 minutes. Add a cup of chicken broth to the pan and cover the bird loosely with foil or with the roasting pan lid. Reduce oven to 350 and roast for 2 more hours (or until a meat thermometer registers 165 F). Let the turkey rest for 30 minutes before carving–use the pan drippings and veg for the gravy.
Sounds great!
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