It seems that a lot of people like roast turkey...actually I never cook turkey but I am very interested to see the recipe and saw on the TV how they made it. I think it must a good taste and if I cook the turkey I think my family would spend a week to finish it.ha..ha..ha.. it is so big. Usually we buy chicken in 1 kg only , and this turkey oh..it is very perfect for a whole big family or party. But I paste this recipe from Yahoo food to my blog so I can see it and so are every body whom see my blog too.
ROAST TURKEY
Makes 12 to 14 servings
One 14-to 16-pound turkey, preferably free-range
8 sprigs of fresh thyme
8 sprigs of fresh sage
1 bay leaf, crumbled
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 large leek, white part only, coarsely chopped
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil
Position a rack in the lower third of the oven and preheat to 375 degrees F.
Rinse the turkey under cold water and pat dry with paper towels. Slip your fingers under the turkey skin, and loosen it at the breast area. Slip 6 sprigs each of thyme and sage under the skin.
Coarsely chop the remaining 2 sprigs each of thyme and sage, and toss with the bay leaf, onions, carrots, celery, and leek in a medium bowl. Season the body cavity with salt and pepper to taste, then loosely stuff with some of the vegetable mixture; cover and refrigerate the remaining vegetables. Place the turkey on a rack in a large roasting pan. Rub all over with the oil, then season the skin with salt and pepper. Cover the breast area only (not the wings or legs) with aluminum foil.
Roast the turkey for 1 hour. Reduce the heat to 325 degrees F and roast for 1 hour more. Remove the foil from the breast, and scatter the remaining vegetables in the pan. Roast until a meat thermometer inserted in the thickest part of the thigh, without touching the bone, reads 180 degrees F. Transfer the turkey to a serving platter and let stand for 20 minutes before carving.
Position a rack in the lower third of the oven and preheat to 375 degrees F.
Rinse the turkey under cold water and pat dry with paper towels. Slip your fingers under the turkey skin, and loosen it at the breast area. Slip 6 sprigs each of thyme and sage under the skin.
Coarsely chop the remaining 2 sprigs each of thyme and sage, and toss with the bay leaf, onions, carrots, celery, and leek in a medium bowl. Season the body cavity with salt and pepper to taste, then loosely stuff with some of the vegetable mixture; cover and refrigerate the remaining vegetables. Place the turkey on a rack in a large roasting pan. Rub all over with the oil, then season the skin with salt and pepper. Cover the breast area only (not the wings or legs) with aluminum foil.
Roast the turkey for 1 hour. Reduce the heat to 325 degrees F and roast for 1 hour more. Remove the foil from the breast, and scatter the remaining vegetables in the pan. Roast until a meat thermometer inserted in the thickest part of the thigh, without touching the bone, reads 180 degrees F. Transfer the turkey to a serving platter and let stand for 20 minutes before carving.
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