Ingredients:
2 onions, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 celery stalks, cut into large chunks
½ bunch fresh thyme
1 whole garlic head, cut crosswise in half (skins left on)
One 10- to 12-pound/4.5- to 5.5-kg organic turkey
Salt and freshly ground black pepper
2 tablespoons/30 ml olive oil
Directions:
Set the rack at the lowest position in the oven and preheat to 400°F/205°C. Scatter the onions, carrots, celery, thyme and garlic in a heavy based large roasting pan. Place the turkey neck in the pan.
Rinse the turkey inside and out; pat dry. Place the turkey atop the vegetables in the roasting pan. Tuck the wing tips under and truss the turkey to help hold its shape. Sprinkle the turkey inside and out with salt and pepper. Drizzle the oil over the turkey.
Roast the turkey uncovered for 30 minutes. Decrease the heat to 325°F/165°C. Continue to roast until an instant-read meat thermometer inserted into thickest part of thigh registers 175°F/80°C, about 3 to 3 ½ hours longer, basting every 30 minutes with pan drippings.
Transfer the turkey to a platter and allow it to rest for 30 minutes before carving (the internal temperature will increase 5 to 10 degrees). Strain the pan juices into a 4-cup/1-liter measuring cup; spoon the fat off the top. You should have about ¾ cup/175 ml. Serve the turkey with the pan juices.
Source: "Take Home Chef"
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