It is Thanksgiving Weekend here at home in Canada, and there is much to be grateful for. As you count your blessings, here is a simple and scrumptious turkey recipe to enjoy with family and friends!
1 12 to 14-pound turkey, giblets removed
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
3 sprigs rosemary
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.
Beannachd Dia dhuit!
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