Empty My Fridge
Roast and Carve the Perfect Thanksgiving Turkey! | Chef Jean-Pierre
Ingredients
- Turkey1
- Butter¾ lb
- Apple1
- Onion1
- Orange2
- Celery1
- Rosemary2–3 sprigs
- Sage2–3 sprigs
Instructions
- Preheat the oven to 325°F.
- Take the turkey out of the refrigerator at least 30 minutes before preparing it, then pat it dry with paper towels.
- Stuff the cavity with the apple, onion, orange, celery and rosemary. Tie the legs together, season the inside with salt and pepper, and coat the whole bird with the softened butter.
- Place the turkey in a large roasting pan and cover it with buttered aluminum foil for the first two hours.
- Roast until a meat thermometer inserted into the thickest part of the inner thigh, without touching the bone, reads 155–160°F; the juices should run clear.
- Remove the turkey from the oven, cover it with foil, and rest it for 30 minutes before carving.
- If using convection, reduce the oven temperature by 25°F and the cooking time by about 10 to 15%.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.