Ingredients

The following ingredients have 4 Servings
  • 1 12- pound turkey
  • 1 cup butter, melted
  • kosher salt & freshly ground black pepper
  • handful each of fresh thyme and rosemary
  • 2 carrots, cut into 6 pieces
  • 1 celery stalk, cut into 6 pieces
  • 4-6 cups vegetable, chicken or turkey stock

Instruction

  • Preheat the oven to 325F.
  • Remove the neck and giblets from the cavity. Pat the turkey dry with paper towels then season the inside and out with kosher salt and freshly ground pepper. Place herbs, carrots and celery into turkey cavity.
  • Place breast-side up in a roasting pan and brush all over with 1/2 cup melted butter. Pour 4 cups stock into bottom of roasting pan. Tent with foil and roast for 2 1/2 hours (add 15 minutes for each additional pound). Remove the foil, baste with remaining melted butter. Increase oven temperature to 425F. Place turkey back in oven and roast for another hour or until the meat at the thigh registers 165F. Add more stock to bottom of roasting pan, if needed.
  • Remove from oven and loosely tent turkey with foil. Allow to rest for 30 minutes before serving.