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Classic Roast Turkey

Photo: Mikkel Vang
Prep time 15 mins
Other time 3 hrs, 45 mins
Yield Makes 6 to 8 servings

Ingredients

  • 1 12- to 14-pound turkey, giblets removed
  • 3 sprigs rosemary
  • 1/2 bunch flat-leaf parsley
  • Kitchen string (optional)
  • 4 small carrots, cut into quarters lengthwise
  • 2 stalks celery, cut into 3-inch-long strips
  • 2 medium yellow onions, cut into wedges
  • 6 tablespoons olive oil
  • Kosher salt and pepper
  • 1 cup low-sodium chicken broth

Nutrition Information

  • calories 574
  • caloriesfromfat 49 %
  • fat 31 g
  • satfat 8 g
  • cholesterol 229 mg
  • sodium 365 mg
  • carbohydrate 0 g
  • fiber 0 g
  • sugars 0 g
  • protein 68 g

How to Make It

  1. Heat oven to 425° F.

    Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.

    Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.

    Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.