• 6servings
  • 574calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 12- to 14-pound turkey, giblets removed

  2. 3 sprigs rosemary

  3. 1/2 bunch flat-leaf parsley

  4. Kitchen string

  5. 4 small carrots, cut into quarters lengthwise

  6. 2 stalks celery, cut into 3-inch-long strips

  7. 2 medium yellow onions, cut into wedges

  8. 6 tablespoons olive oil

  9. Kosher salt and pepper

  10. 1 cup low-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. Heat oven to 425° F.

  2. 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.

  3. 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.

  4. 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.


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