Turkey For A Crowd

Submitted by: admin on April 2, 2020

Serves About 20

Ingredients

3 onions, chopped coarse
3 carrots, peeled and chopped coarse
3 celery ribs, chopped coarse
1 lemon, quartered
6 sprigs fresh thyme
5 tablespoons unsalted butter, melted
1 (18- to 22-pound) frozen Butterball or kosher turkey, trimmed, neck, giblets, and tailpiece removed and reserved for GIBLET PAN GRAVY FOR A CROWD
1 cup water, plus extra as needed
Salt and pepper
1 recipe GIBLET PAN GRAVY FOR A CROWD

Instructions

  1. Adjust oven rack to lowest position. Heat oven to 425 degrees. Line V-rack with heavy-duty aluminum foil and poke several holes in foil. Set V-rack in flameproof roasting pan and spray foil with vegetable oil spray.
  2. Toss half of vegetables, half of lemon, and thyme with 1 tablespoon of melted butter in bowl and place inside turkey. Tie legs together with kitchen twine and tuck wings behind back. Scatter remaining vegetables into pan.
  3. Pour water over vegetable mixture in pan. Brush turkey breast with 2 tablespoons melted butter, then sprinkle with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Place turkey, breast side down, on prepared V-rack. Brush with remaining 2 tablespoons melted butter and sprinkle with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper.
  4. Roast turkey for 1 hour. Baste turkey with juices from pan. Using 2 large wads of paper towels, turn turkey breast side up. If liquid in pan has totally evaporated, add another 1⁄2 cup water. Lower oven temperature to 325 degrees. Continue to roast until breast registers 160 degrees and thighs register 175 degrees on, about 2 hours longer.
  5. Remove turkey from oven. Gently tip turkey up so that any accumulated juices in cavity run into pan. Transfer turkey to carving board. Let rest, uncovered, for 35 to 40 minutes. Carve turkey and serve with gravy.

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