Ingredients
Scale
- Whole Turkey or Turkey Breast
- Whole Carrots (get one bag as you will use quite a few depending on the size of the turkey)
- 1 stalk of celery
- 3 yellow or sweet onions
- 1 large tbs fresh sage
- 1 large tbs fresh thyme
- 1 tbs fresh rosemary
- Turkey Stock
- Extra Virgin Olive Oil
- 1 pad of butter
- 1 apple (Fuji or Honeycrisp is best)
- Sea Salt
- Garlic (about 2-3 cloves depending on the size of your turkey)
- Pepper
- Lemon Juice
Instructions
- Take your turkey and submerge into a pot of water with a heavy helping of salt and lemon juice. Make sure the turkey is completely covered in this water. Keep in the refrigerator (this is going to make your turkey the juiciest you have ever had! It is well worth the extra day of prep work).
- Remove the turkey from the water, and drain over the sink. Pat dry with a paper towel. Set aside (this is extremely important because if your turkey is not dry the rub will not stick).
- Preheat oven to the broiler.
- Take a deep set roasting pan and set aside.
- Take two onions, cut in half, remove the peel and set aside.
- Take out your whole carrots, rinse them off, and cut off the ends (no need to peel them as you will not be eating them, they are just for flavor).
- Clean and trim your celery, leaving them whole.
- In the deep set roasting pan… make a grid base with the carrots and celery (see picture) and put the onion halves around the grid. This is what your Turkey will roast on.
- Take a few extra carrots and, celery sticks and cut them in half. Set aside.
- Take your apple and cut into large chunks and set aside.
- Take your last onion, cut in half, remove the peel, and cut into quarters.
- Take your turkey and salt the inside cavity. Then stuff with the apples, onions, carrots and celery until packed tight with the veggies and apples.
- Place turkey right side up on top of the veggie grid and onions into the roasting pan, and set aside.
- Take the fresh thyme, sage, and rosemary and rough chop together, set aside.TIP: you can go a little heavy on the herbs if you like them but make sure that you do not go heavy on the rosemary as it is the most powerful one and will over power the dish if you use too much. No more than 1 tbs of rosemary.
- Peel your garlic cloves, smash with the back side of the knife and chop until fine.
- Mix the garlic with the fresh herbs into a bowl with your olive oil and the pad of butter making a thinner paste.
- Take this mixture and massage it onto the turkey, covering it everywhere. Do not miss one little spot!
- Add turkey stock (you can use veggie if you cannot find turkey) to the pan. Add enough where it covers the entire bottom of the pan.
- Your boiler should be ready in your oven… put your turkey in and cook for about 5-10 minutes… you want to keep a close eye on this. Once your turkey starts to brown on the top then you immediately turn your broiler off and turn your oven to 350 F.
- Cook your turkey for 14 minutes for every pound (so this varies depending on the size).
- Make sure to keep an eye out toward the end… if it looks as if it’s getting too brown then cover it with foil, and also check the temp right then to make sure it’s not over cooked. The perfect temperature for a turkey is 165 F.
- Once done cooking remove immediately from the oven and cover with foil as fast as possible. Let it sit covered tightly for at least 25 minutes. It must rest covered or it will become very dry.
- Once it is set… you can remove the foil, carve and serve.
