Simple Roast Turkey
1 10-12 pound whole turkey
salt and freshly ground black pepper
fresh thyme sprigs
4 tablespoons unsalted butter, melted
1 cup chicken stock
1. Remove the giblets and neck from the turkey. Rinse the turkey with cold water and
pat dry. Liberally season the inside of the turkey with salt and pepper and stuff the
cavity with the onion, lemon and thyme. Truss the turkey and place it breast-side up
on a rack in a large roasting pan. Brush the melted butter on the turkey and season
with salt and pepper. Pour the chicken stock into the pan.
2. Roast the turkey in a preheated 450-degree oven for 30 minutes. Reduce the
temperature to 350 degrees and continue roasting until an instant-read thermometer
inserted into the thickest part of the thigh reaches 165 degrees, approximately 1 ½ to
2 hours more. When finished roasting, remove the turkey from the pan, cover with
aluminum foil and let rest for 30 minutes before carving.