Roast Turkey

🛒 Ingredients

• Whole Turkey 3000 g · 4200 kcal
• Unsalted Butter 75 g · 538 kcal
• Yellow Onion 100 g · 40 kcal
• Carrots 100 g · 41 kcal
• Celery Stalks 50 g · 8 kcal
• Fresh Rosemary 5 g · 0 kcal
• Fresh Thyme 5 g · 0 kcal
• Chicken Broth 250 g · 25 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Remove giblets and neck from the turkey, pat the turkey dry with paper towels.
2. In a small bowl, mix softened butter with fresh rosemary, thyme, salt, and pepper. Rub this mixture generously over the entire turkey, including under the skin of the breast.
3. Stuff the turkey cavity with quartered onion, carrots, and celery. Tie the legs together with kitchen twine and tuck the wing tips under the body.
4. Place the turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan. Roast for about 2.5 to 3 hours, basting occasionally, until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F).
5. Once cooked, remove the turkey from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving to allow the juices to redistribute, ensuring a tender and moist roast.