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The Boston Globe

Food & dining

How to roast a Thanksgiving turkey

You need a meat thermometer and a pan large enough to hold the bird with space around it. A rack is not necessary. Set the bird on a bed of carrots and onions. While the turkey roasts, simmer the gizzard and neck in the stock for the gravy (do not use the heart or liver). Check the neck of the bird to make sure there are no giblets there. Let the turkey sit at room temperature for 45 minutes before roasting.

1 whole turkey (10 to 25 pounds), giblets removed from vent and neck ends
Salt and pepper, to taste
2 onions, quartered
2 lemons, quartered
1 bunch fresh rosemary, chopped
1 bunch fresh thyme, chopped
1 bunch fresh oregano, chopped
4 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable oil, or
more if necessary
2 carrots, quartered
2 cups water

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