You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Red Sox Live

2

0

▼  3rd Inning 1 outs

holiday recipe

Recipe for roast turkey

Food styling by Sheryl Julian and Valerie Ryan; Aram Boghosian for The Boston Globe

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.

1whole turkey (10 to 25 pounds), giblets removed from vent and neck ends
Salt and pepper, to taste
2onions, quartered
2lemons, quartered
1bunch fresh rosemary, chopped
1bunch fresh thyme, chopped
1bunch fresh oregano, chopped
6tablespoons unsalted
butter, at room
temperature
2tablespoons vegetable oil, or more if necessary
2carrots, quartered
2cups water

1. Set the oven at 325 degrees. Remove the giblets from the neck and vent ends of the bird. Wipe the bird inside and out with a damp cloth. Sprinkle the inside with salt and pepper and tuck a handful of onions and lemon quarters into the cavity. Chop half the rosemary, thyme, and oregano and mix with 2 tablespoons of the butter. With your hand, make a pocket at the neck end between the skin and flesh. Tuck half the herbs into each side. Spread remaining 4 tablespoons of the butter on the breast and legs.

Continue reading below

2. Using your hands, rub the bird with oil and sprinkle with salt and pepper. Sprinkle it all over with the remaining herbs, pressing them into the skin. Set the remaining onions, lemons, and carrots in the roasting pan. Add the turkey. With kitchen twine, tie the legs to the bird. Add water to the pan.

3. Roast the turkey (see chart) until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. (while it rests, the temperature will climb at least 5 degrees). You can roast the bird breast side down and turn it right side up after 1 hour. Or roast it breast side up, covering it with oiled cheese cloth or a loose foil tent after 1 hour. If the turkey reaches the right temperature sooner than expected (this happens often), remove it from the oven and set it in a warm place. If it isn’t brown enough, turn the oven up to 400 degrees for the last 20 minutes.

4. Lift the bird from the pan and transfer it to a cutting board. Let the turkey rest in a warm place for at least 20 minutes before carving.

Sheryl Julian

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week