If you’ve been keeping up with my Instagram, you’ll have seen a beautiful picture of the turkey I cooked yesterday. I’m very proud to say that it tasted good too! I spent most of Sunday at a friend’s apartment where I wrangled the bird into the oven after a couple of hours. The one flaw in my plan was the actual carving, which did not look as pretty as the whole turkey. I don’t envy my dad, whose job it is to carve every year.
My friend, Emily, made the sides which were stuffing and creamy corn with jalapeno (delish!). And since the turkey was way too big for three people, there were plenty of leftovers! All in all, Friendsgiving was exactly what I hoped, fun and delicious!
- 1 12-pound turkey thawed
- 1/2 cup fresh rosemary finely chopped
- 5 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 2 medium yellow onions cut into wedges
- 2 cups chicken broth
Preheat the oven to 425 degrees. Spray the rack of a roasting pan with cooking spray. Place the rack in the pan.
Reserve the turkey neck and giblets for gravy (if that's your style). Place the turkey, breast side up, on the prepared rack and pay dry with paper towels.
In a small bowl, stir together the rosemary, 4 tablespoons of oil, 1 teaspoon of salt, and 1/2 teaspon of pepper. Gently loosen the skin from turkey, keeping the skin intact.
Rub the rosemary mixture under the skin. Rub the remaining 1 tablespoon of oil over the turkey; sprinkle with the remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon pepper. Place the onion wedges in the turkey cavity. Tie the legs with kitchen twine. Pour chicken broth into the pan and loosely cover with foil.
Bake for 30 minutes. Reduce oven temperature to 325 degrees. Uncover and bake until a meat thermometer inserted in the breast registers around 160 degrees, about 2 hours and 30 minutes more. Let the turkey stand for 20 minutes before carving.
Carve (to the best of your ability) and enjoy!