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1
THE NIGHT BEFORE:.
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Remove giblets from the turkey, cut off the tail, if attached,and resserve them for making the turkey broth.
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3
Rinse the turkey thoroughly.
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Sprinkle the salt all over it, starting on the back side, then the cavity, and finally the breast.
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Put the turkey on a wire rack setover a rimmed pan and refrigerate uncovered overnight.
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ONE HOUR BEFORE ROASTING:.
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Remove the turkey from the refrigerator and let stand at room temperature.
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Fifteen to 20 minutes before roasting, position a rack in the lowest part of the oven and heat the over to 400 degrees.
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Put half of the onions, carrots and celery in the turkey cavity.
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Tie the legs together with kitchen twine.
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Tuckthe wings behind the neck and under the turkey.
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Scatter the remaining onions, carrots and celery in a large flameproof heavy-duty roasting pan fitted with a large V-rack.
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Set the turkey, breast side down,on the V-rack.
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Roast for 30 minutes.
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Pour 1 cup of water into the roasting pan and roast for another 30 minutes.
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16
Remove the turkey from the oven and close the oven door.
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17
With two wads of paper towels, carefully turn the turkey over so that it's breast side up.
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Add another 1/2 cup water to the roasting pan.
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Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170 degrees, about another 45 minutes for a 10-pounder, or another hour for a 12-pounder.
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20
Keep a close eye on the vegetables and pan drippings throughout the cooking process.
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They should be kept dry enough to brown and produce rich drippings, but moist enough to keep from burning, so add water as needed throughout.
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22
Transfer the turkey to a carving board, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving.
