High-Heat Roast Turkey Recipe

Name: High-Heat Roast Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (12-pound) fresh turkey; 2 cups chopped onion (about 1 medium); 1/2 cup chopped carrot (about 1 medium); 1/2 cup chopped celery (about 1 stalk); 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh thyme; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 cups water

Servings: persons

1 (12-pound) fresh turkey
2 cups chopped onion (about 1 medium)
1/2 cup chopped carrot (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups water

1
Preheat oven to 450u00b0.
2
Remove and discard giblets and neck from turkey. Trim excess fat. Combine onion, carrot, celery, rosemary, sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen string. Lift wing tips up and over back; tuck under turkey. Sprinkle turkey with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place turkey, breast side up, on a roasting rack in a roasting pan; pour 2 cups water into pan.
3
Bake at 450u00b0 for 1 hour and 30 minutes or until a thermometer inserted in meaty part of thigh registers 165u00b0. Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.
4
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
5
Place the roasting pan over two burners on medium heat. Add the drippings and Make-Ahead Gravy, scraping the pan to loosen browned bits. Reduce heat to medium-low; cook until gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (12-pound) fresh turkey, 2 cups chopped onion (about 1 medium), 1/2 cup chopped carrot (about 1 medium), 1/2 cup chopped celery (about 1 stalk), and more.

Yes, High-Heat Roast Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

High-Heat Roast Turkey

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