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Roast Turkey

November 2007
Roast Turkey

by 10 people

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Makes: 12 servings

Prep: 10 mins

Cook: 2 hrs 30 mins to 3 hrs 15 mins

  • 1 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 degrees . 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 degrees . 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 degrees , about 2-1/2 to 3-1/4 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.