As our American friends and family celebrate Thanksgiving today, there is much to be grateful for. Here is a simple and scrumptious Roast Turkey recipe that will satisfy everyone at the table.
-1 12 to 14 pound turkey, giblets removed
-1/2 bunch flat-leaf parsley
-Kitchen string (optional)
-4 small carrots, cut into quarters lengthwise
-2 stalks celery, cut into 3-inch-long strips
-2 medium yellow onions, cut into wedges
-6 tablespoons olive oil
-Kosher salt and pepper
-1 cup low-sodium chicken broth
-3 sprigs rosemary
Heat oven to 425° F. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
Beannachd Dia dhuit!