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| A different species of Turkey! |
Fresh Turkey
Kosher Salt
Water
2 Onions
3 Carrots
4 Fresh sage leaves
Preparation
Twenty-four hours before cooking, remove neck and giblets from cavities of fresh turkey. Thoroughly rinse the turkey. Rub turkey with kosher salt, on skin and cavities. Place in large pan or bowl and add water to half full. Cover and place in the refrigerator for at least 6 hours. Turn turkey in bowl or pan so that the other half soaks in the water until time to roast.
Preheat oven to 325 degrees. Peel onions and Carrots and chop into large pieces and stuff largest cavity of Turkey with the chopped vegetables. Add 4 fresh sage leaves. Tuck legs under skin to close cavity. Place Turkey in roasting pan, breast side up. Insert meat thermometer. Add 4 cups of low sodium chicken broth. Place lid on roasting pan and place in oven. Roast for 1/2 of roasting time and remove lid. Continue to roast turkey and baste every 20 to 30 minutes. The turkey will be done when the thermometer reads 185 degrees.
Total roasting time:
6-8 lbs = 2 to 2 1/2 hours
8-12 lbs = 2 1/2 to 3 hours
12-16 lbs = 3 to 3 3/4 hours
16 to 20 lbs = 3 3/4 to 4 1/2 hours
20 to 24 lbs = 4 1/2 to 5 1/2 hours
Plan to have the turkey done 20 to 30 minutes before serving time. Remove Turkey from Oven and let "rest" for 20 to 30 minutes before carving. (See Turkey Gravy Recipe). Carve and enjoy.
Notes from Liz
Traveling Turkey: For the past 15 years or more, I have prepared the turkey and then packed it up and traveled to the Whiman's house. Here is the method. Cook the turkey as directed above but take it out of the oven 45 minutes before the recommended cooking time. Remove all but 2 inches of broth and cooking juices. Reserve the broth for gravy. Put the lid on the roasting pan and put the whole pan into a prepare large plastic storage bin that has a tight sealing lid. Line the bin with multiple layers of newspaper. Put the whole roasting pan in the bin and cover with more layers of newspaper and then put the tight sealing lid on the bin. The turkey will stay hot and continue to cook. It can be served up to six hours later and be perfectly cooked and remain hot as long as you do not remove the lid.
