Roast Turkey Teri Tsang   From Every Day with Rachael Ray November 2007 TWELVE SERVINGS Prep Time: 10 min Cook Time: 2 1/2 to 3 1/4 hr One 12- to 16-pound turkey Salt and pepper 1 lemon, halved 2 sprigs rosemary Extra-virgin olive oil 1 tablespoon chopped fresh thyme leaves 1. Position a rack in the lower third of the oven and preheat to 450°. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the bird and pat dry. Season the cavity with salt and pepper; place the lemon and rosemary inside. Tuck the wings under the body. Set the turkey on a rack, breast side up, in a large roasting pan. Rub with olive oil, sprinkle with the thyme and season with salt and pepper. 2. Transfer the turkey to the oven and lower the heat to 400°. Roast, basting with the pan juices every half hour, until an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°, about 21/2 to 31/4 hours; cover with aluminum foil to prevent overbrowning, if necessary. 3. Let the turkey rest, loosely covered with foil, for at least 15 minutes before carving.

Peanut Butter Cup Chicken Mole Chicken with Apples, Pears and Camembert Mashed Potatoes Parmigiano-Reggiano-Crusted Chicken Piccata Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes Turkey Cutlets with Herb Gravy and Celery-Apple Salad See All Poultry See All Recipes ADVERTISEMENT

ADVERTISEMENT