Stuffed Turkey

Debbie Martell November 11, 2009

Ingredients

• 12 lb turkey
• 1 carrot
• 2 stalks celery
• 1 onion
• 1 orange
• 2 sprigs rosemary
• 6 sprigs thyme
• 1/2 cup extra virgin olive oil
• salt and pepper

Preparation

1. Preheat oven to 325 degrees.
2. Clean out the turkey cavity.
3. Chop 1 carrot, 2 stalks of celery, and 1 onion into cubes.
4. Quarter 1 orange.
5. Salt and pepper the turkey cavity, and stuff with cubed veggies, 2 sprigs of rosemary, 6 sprigs of thyme, and salt and pepper.
6. Tie the legs together, and tuck the wing tips.
7. Rub the entire turkey with 1/2 cup of extra virgin olive oil (may not need all oil).
8. Sprinkle turkey with salt, pepper, and dried thyme.
9. Place turkey breast side up on a roasting rack.
10. Cook for 3-4 hours or until internal temperature reaches 180-185 degrees in the thigh or 170-175 degrees in the breast.
11. Remove vegetables from the cavity.
12. Let stand turkey stand for 20 minutes before carving.

Tags: Food, Dinner, Cooking, Recipes

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