Saturday, July 25, 2015


 For this recipe you will need a large roasting pan fitted with a roasting rack, a brush or turkey baster, and a meat thermometer.

Make sure your turkey is fully defrosted. If you bought a frozen bird, you’ll need to put it in the fridge 3 to 4 days ahead to thaw.


1  natural turkey
vegetable  oil
Freshly ground black pepper
4 tablespoons unsalted butter
1/2 onion, quartered
1 celery stick, cut into 3 pieces

1/2 lemon


The night before you roast the turkey, remove the contents from the cavity. Discard the giblets  and reserve the neck. Rub the turkey all over with salt, including a few under the skin covering the breast. Place the turkey in a dish or on a baking sheet, cover with plastic wrap, and refrigerate until the next day.
Heat the oven to 180C and place a rack in the lower third.
Pat the turkey dry inside and out with paper towels and tuck the wing tips back and underneath. Rub a generous amount of vegetable oil inside the cavity and all over the outside. Season well with salt and pepper, including inside the cavity and under the skin.
Break the butter into little chunks and place them under the skin covering the breast. Put the lemon, onion, and celery inside the cavity.
Place the turkey, breast down, on a roasting rack set in a roasting pan and put the reserved neck in the bottom of the pan. Roast for 45 minutes, basting the turkey every 20 minutes once the pan juices accumulate.
After 45 minutes, flip the turkey onto its back and continue to baste and roast for about  2 1/2 hours.

When a meat thermometer inserted into the inner thigh registers 170°F and the juices run clear, remove the turkey from the oven and let it rest 20 to 30 minutes before carving. 

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