I found this recipe at www.winemag.com last year. I used it for my very first Thanksgiving. It was a great hit. I didn't change anything and just added a step for the baking part. Hope you are as pleased with this recipe as much as I was. —Maria
1 - 11 to 14 lb turkey
Rub for Skin
Dried Chopped Rosemary
Large Celery Stalk
Rub for Inside of Turkey
Leek, Trimmer, Cleaned, Sliced
In This Recipe
Preheat the oven to 350˚F
Chop the Carrots, Celery and Onion in large chunks and place on the bottom of your roasting rack with the Chicken Broth.
Be sure to wash the Turkey and pat dry.
Mix the first 8 ingredients mentioned in "Rub for Skin" in a small bowl. Best way to mix it is with your hands since you will be rubbing it on the Turkey.
Rub a small amount of the mixture on the underside of the Turkey. Turn the Turkey over so the breast side is up.
Carefully make an incision near the neck of the Turkey to lift the skin from the Turkey breast. Be sure to do this slowly to not cause any tears in the skin. Rub about a quarter size of the mixture under each skin. Rub the remaining mixture over the entire Turkey and inside the cavity.
In a different Small Bowl, mix all the ingredients from "Rub for Inside for Turkey" , except the Leek.
Rub the mixture on the Leek and place inside the Turkey Cavity. Rub the remaining mixture in the cavity and on the Turkey breast.
Place your Turkey on your roasting rack covered with foil and bake for 4-5 hours.
For the first 2.5 hours -3 hours baste your Turkey every 15-20 minutes. I also recommend adding more chicken broth if needed. I would pour it over the Turkey. During the last hour or so, increase the oven to 425˚F, let the Turkey sit covered untouched. Each time I have baked my Turkey this way, it comes out juicy.