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The Boston Globe

Food & dining

holiday recipe

Recipe for roast turkey

You need a meat thermometer and a pan large enough to hold the bird with space around it (a rack is nice, but not essential). Set the bird on a bed of carrots and onions and roast according to the chart, below). 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
6 tablespoons unsalted
butter, at room
temperature
2 tablespoons vegetable oil, or more if necessary
2 carrots, quartered
2 cups water

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