Hands-On Time
30 Mins
Other Time
3 hours (includes resting)
Yield
Serves 12
Roland Bello

How to Make It

Step 1

Heat oven to 425° F.

Step 2

Place the carrots, onion, giblets (if included), and 1 cup water in a large roasting pan and top with a roasting rack. Rub the turkey with the oil and season with 2 teaspoons salt and 1 teaspoon pepper. (Be sure to season inside the cavity, too.) Tie the legs together with twine and tuck the wings underneath the body.

Step 3

Roast until the turkey is golden brown and the skin is beginning to crisp, 45 minutes to 1 hour. Reduce oven temperature to 325° F. Continue to roast the turkey and begin to baste with the butter baste (Molasses and Bourbon, Smoked Paprika, or Chili, Garlic, and Rosemary) every 30 minutes, until an instant-read thermometer inserted in the thickest part of a thigh registers 165° F, 1 hour, 15 minutes to 1 hour, 40 minutes more. (Add 1 cup more water to the pan if the vegetables begin to scorch.)

Step 4

Carefully tilt the turkey to empty the juices from the cavity into the roasting pan. Transfer the turkey to a cutting board and let rest for at least 30 minutes and up to 1 hour before carving. Reserve the pan and its contents for Ultimate Gravy.

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