INGREDIENTS
· 1 whole turkey (about 12
pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved,
liver discarded)
· Herb Rub
· 4 cups Simple Stuffing
· 2 tablespoons butter,
room temperature
·
Coarse salt and ground pepper
DIRECTIONS
1. Preheat oven to 350 degrees, with rack in lowest position. Place
turkey on roasting rack set in a large roasting pan. Working from both ends of
the turkey,
slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
2. Loosely fill neck cavity and large cavity with 4 cups stuffing.
Using kitchen twine, tie legs together securely. Rub all over with butter, and
season generously with salt and pepper. Place neck, giblets, and 3 cups water
in bottom of roasting pan.
3. Cover turkey loosely with aluminum foil. Roast 1 hour, then
baste with pan juices every 30 minutes, until an instant-read thermometer
inserted into
thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
4. Remove foil; raise oven heat to 400 degrees. Roast, basting
every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches
170 degrees, 45 minutes to 1 hour more (temperature will rise about
10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
5. Transfer turkey to a cutting board, cover loosely with foil, and
let rest at least 30 minutes before carving.
Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint;
cut through leg joint to separate thigh from drumstick.
Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint;
cut through leg joint to separate thigh from drumstick.
