Easy Roasted Turkey
 
 
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Ingredients
  • 1 (12-lb.) turkey
  • Kosher salt and freshly ground black pepper
  • 1 lg. bunch fresh thyme
  • 3 onions
  • 1 head garlic, halved crosswise
  • 4 tbsp. butter, melted
  • ½ c. extra-virgin olive oil
  • 8 carrots, peeled and cut into 2-inch chunks
  • 10 red new potatoes, halved
Instructions
  1. Preheat oven to 350°F.
  2. Remove giblets and neck from turkey. Wash turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside of the turkey dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions, quartered, and garlic. Brush the outside of the turkey with butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with ¼ c. olive oil and scatter them around the turkey.
  3. Roast the turkey for 1 hour. Toss the carrots and potatoes with ¼ c. olive oil and add to the roasting pan. Continue to roast for about 1½ hours, or until internal temperature reaches 165°F on a meat thermometer, or the juices run clear when you cut between the leg and thigh. Remove the turkey to a cutting board and cover with aluminum foil, let rest for 20 minutes.
  4. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve with roasted vegetables.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/easy-roasted-turkey/