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Entree
American
12 - 14 servings
1 hour
3 hours 30 minutes
1 (12-15 pounds) Turkey, thawed
2 Melissa’s Perfect Sweet Onions, peeled, quartered
3 large Organic Carrots, ends trimmed, roughly chopped
4 ribs Celery, ends trimmed, roughly chopped
2 tablespoons Unsalted Butter
10 Fresh Sage Leaves
4 Sprigs Parsley
4 sprigs Fresh Thyme
1 cup Chicken Stock or Broth
2 cups White Wine
Kosher Salt and Freshly Ground Pepper, to taste
Preheat the oven to 400ºF.
Remove the neck and giblets from the turkey and rinse the bird, inside and out. Pat dry.
In a roasting pan, place a rack that will fit in the bottom. Add the onion, carrots and celery to the pan.
Smear the butter under the skin of the bird and add the sage under the skin as well. Place the turkey into the roasting pan on top of the vegetables. Cut the lemons into quarters and squeeze 4 of the quarters over the bird. Place all of the lemon quarters into the cavity.
Add the parsley and thyme into the cavity. Pour the chicken stock into the roasting pan. Pour the wine over the turkey. Season with the salt and pepper and place into the oven. Cook for 3-3 1/2 hours, basting with the pan juices every 1/2 hour, until a thermometer reads 170ºF in the breast and 180ºF in the thigh.
When the turkey begins to turn golden brown, cover it loosely with foil to control the color.
After the bird is done, remove it to a serving platter and set aside.
Place all of the pan ingredients into a blender and carefully purée them until smooth. If too thick, add warm chicken stock to achieve your desired consistency.
