The Best Roasted Turkey
- 1 10-pound turkey
- ¼ cup olive oil
- 1 teaspoon dried thyme
- ½ cup fresh Italian flat-leaf parsley, rinsed and minced
- Salt to taste and
- 1 teaspoon pepper
- Giblets, including wing tips and neck
- ½ cup gluten-free, casein-free chicken broth
- 2 bay leaves
- 1 recipe Stuffing for Roasted Turkey
- 4 strips bacon for bottom of roasting pan
- 2 teaspoons cornstarch
- ¼ cup water
Rinse the turkey in cold water and pat dry. Mix the olive oil, herbs, salt, and pepper thoroughly. Tease it under the skin of the breast, being careful not to tear the skin.
Place the giblets and wing tips in a saucepan with the broth and water to cover. Add the bay leaves. Cook for 2 hours, or while the turkey is cooking. Add extra water if the broth gets dry.
Stuff the turkey and skewer the legs together. Close the neck cavity with a skewer. Preheat the oven to 325°F.
Put the bacon on the bottom of the roasting pan and start the turkey breast-side down. After 30 minutes, turn the turkey over. Arrange bacon over the breast and legs. Roast for 3 hours, basting every 20 minutes with the giblet stock and juices. Roast until the thickest part is 165°F.
Make gravy by mixing 2 teaspoons cornstarch with ¼ cup water and blending with pan juices.
SERVES 15 FOR TURKEY ONLY:
Calories: 241 | Fat: 10 g | Protein: 34 g | Fiber: 0 g
Always start the turkey breastside down so the juices run into, rather than out of, the breast. The bacon prevents the breast from sticking to the roasting pan and adds a nice flavor to the juices. If, like most families, you like extra dressing (stuffing), make 3 to 4 cups extra and roast it in a casserole while you are roasting the turkey.