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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.

 

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  • Therese Nugent

Simple Roast Turkey

Simple Roast Turkey

Serves 8


1 10-12 pound whole turkey

salt and freshly ground black pepper

halved lemon

quartered onion

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.


Enjoy!

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