Heat Oven 450 degrees
Wash thawed turkey in cold water. Be sure to wash inside each cavity.
Remove Giblets ( I do not cook these )
Cut 3-4 Carrots in half in length from end to end, place in pan with flat side down.
Cut Leafs off Celery and set aside.
Place 3-4 Celery stalks in pan. Place one between each carrot to give support to the turkey.
This step is to keep turkey off of metal pan while cooking. Acts as a rack.
Place Turkey on top of Carrots & Celery. (Breast up)
Rub turkey with butter. (I use tub butter rather than stick butter.)
Season turkey with Tarragon, Thyme, Salt & Pepper
Peel and Cut Oranges and Apples into wedges and stuff inside each cavity.
Place under wings and legs.
Cut 3 stalks of celery and carrots into 1 inch pieces and stuff into cavities until full.
Chop Parsley and Celery leafs and place inside each cavity and under wings and legs.
Finely Chop onion. Place onion and garlic around turkey in pan.
Make sure the skin from neck cavity is stretched down and tucked under turkey to keep fruit and veggies from falling out and to keep moisture in.
Add about 2 inches of water to pan.
Place lid on turkey and cook for about 4 hours. Be sure to baste turkey every hour to keep skin from drying out.
After cooking for 4 hours, remove lid and cook for 1 more hour. This is to allow skin to brown.
Be sure Turkey is cooked thouroughly. Use a thermometer to test.
Remove from oven. Carve and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (767g)|
|Recipe Makes: 12|
|Calories from Fat: 298 (32%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 440.9mg||136 %|
|Sodium 551.1mg||19 %|
|Potassium 2049.3mg||54 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.4g|
|Protein 135.3g||193 %|
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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: 934
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