Turkey

Aromatics give this turkey depth of flavor.

Ingredients

15 pound turkey

2 stalks celery

1 orange

1 carrot

1 onion

2-3 cups chicken broth

Spice Option #1

2 tbsp dried parsley

2 tbsp dried rosemary

2 tbsp dried sage

2 tbsp dried thyme

1 tbsp lemon pepper (I used 1 tsp dried lemon zest and 1/2 tsp freshly ground pepper)

Spice Option #2

2.67 tbsp anise seeds

1/4 cup dried orange zest

2 tsp rosemary

2 tsp thyme

4 tsp black pepper

Tips

Baste turkey every hour
Place legs towards back of the oven (Be careful. It is hard to figure out which is the leg side when teh turkey is turned upside down.)

Instructions

1. Take turkey out from fridge to bring to room temperature. This takes at least 2 hours. (I tried taking it out 1 hour before, and it was still frozen inside. Unwrap the turkey when you take it out of the fridge to speed up defrosting.)

2. Rub turkey with spice mixture.

3. Stuff cavity with celery, orange, onion, and carrot.

4. Pour chicken broth around turkey.

5. Roast turkey upside down for 30 minutes. Cover with alumunium foil. Cook 30 minutes more. Then flip. Remove aluminum foil.

6. Cover with aluminum foil again after 30 minutes.

7. Bake until thigh is 165-170 degrees (official temperature should be 175) and breast is 150-160 degrees (official temperature should be 165) (for a total of about 2.5-3 hours). Make sure you place thermometer deep inside the turkey.

8. Let rest 20-30 minutes before carving.

Inspired by All Recipes

Notes: Great flavor, tastes a bit rubbery. I cooked 14 pound turkey for 2.5 hours. Breast came to temperature before legs. I used 2 tbsp parsley, 1/2 tbsp rosemary, 4 tsp sage, 4 tsp thyme, 1 tsp dried lemon zest, 1/2 tsp freshly ground pepper, 1 tsp garlic powder, and 1 tsp onion powder

The next year, I cooked a 15 pound turkey at 400 degrees for about 1.75 hours. I think I undercooked it.

I bought a 15 pound turkey on Saturday around 5 or 6pm, and it was still frozen inside on Thursday morning. I froze both breasts and finished eating the rest the Tuesday after Thanksgiving.

I had ~10 tbsp turkey fat and ~10 tbsp drippings in the bottom of my roasting pan. (I used less stock.)

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Turkey Thermometer Placement

Spatchcock Turkey

Spatchcocking is a method for producing juicier, more evenly cooked turkey in less time.

Ingredients

15 pound turkey

3-4 cups carrots

4-6 cups onions

3-4 cups celery

4 cups potatoes

Same seasoning as recipe above

Instructions

1. Take turkey out from fridge to bring to room temperature. This takes at least 2 hours. (I tried taking it out 1 hour before, and it was still frozen inside. Unwrap the turkey when you take it out of the fridge to speed up defrosting.)

2. Toast anise seed. Grind in coffee grinder.

3. Rub turkey with spice mixture.

4. Cut veggies and place them on the bottom of the sheet pan

5. Roast turkey at 450 degrees for approximately 1 hour.

6. Bake until thigh is 165-170 degrees (official temperature should be 175) and breast is 150-160 degrees (official temperature should be 165).

7. Let rest 20-30 minutes before carving.

Notes: Veggies are great--best the first day. Veggies serve 7-8.

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