Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover ...

Deselect All. 1 12- to 14-pound turkey (thawed if frozen) Kosher salt and freshly ground pepper. 1 onion, quartered. 1 carrot, cut into chunks. 1 stalk celery, cut into chunks

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and ...

Adjust a rack in the lowest position and preheat oven to 325 degrees F. Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired.

Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large ...

Spread the softened butter all over the turkey, under the skin, around the legs and breasts, as evenly as possible. Sprinkle again with plenty of salt and pepper. Place the lemon, garlic and 2 to ...

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice ...

Soak the turkey in cold water for 15 minutes, and then rinse again and pat dry. Truss the bird or tuck the legs and wings however you like. Then place the bird, breast-side up, on a rack in a ...

Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of ...