1 fresh or defrosted 8-12 pound turkey
1 teaspoon each: thyme, crushed rosemary and black pepper
1 bay leaf
2 carrots, peeled and cut into chunks
1 onion, peeled and cut into quarters
2 celery stalks, cut in half
2 cups defatted broth from roasted turkey
1 tablespoon cornstarch dissolved in 2 tablespoons water
1. Preheat oven to 325 F.
2. Rinse turkey with cold water inside and outside, discard giblets or save them for another use. Rub inside of cavity with seasonings listed above. Put the bay leaf inside the carcass.
3. Place carrots, celery and onions into a large roast- ing pan. Place the bird on top of the veggies.
4. Roast the turkey in the center of the oven until the internal tempera- ture of the dark meat on the bird reaches 180 F.
Insert meat thermometer deep into the thigh to test temperature. The bird is done when the juices run clear.
5. Remove the roasting pan from the oven and allow the turkey to sit for 10 minutes before carving.
When preparing turkey, it is a good idea to spoon some gravy over the top to keep it warm and moist between carving and serving times.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.