After World War II, roasting the turkey unstuffed and well seasoned became popular among chefs and working women. This method eliminates the time it takes to stuff and truss, and also trims 30 to 40 minutes off the roasting time. Many people prefer the flavor of dressing baked separately from the turkey.
Let the turkey stand at room temperature for 1 to 1 1/2 hours.
Position a rack in the lower third of an oven and preheat to 425°F.
Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley, bay leaf and 1 Tbs. of the herbes de Provence in the body and neck cavities, then season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with half of the butter and sprinkle with the remaining 1 Tbs. herbes de Provence, salt and pepper.
Place the turkey, breast side down, on a rack in a large roasting pan and roast for 45 minutes, basting with he melted butter after 25 minutes. Reduce the heat to 325°F and turn the turkey, breast side up. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a warmed platter, cover loosely with foil and let rest for about 20 minutes before carving.
Prep time listed on this recipe is grossly inaccurate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (23g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 56 | ||
Calories from Fat: 52 (93%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 6.5mg | 0 % | |
Potassium 33.2mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.