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