Thanksgiving Day is a traditional American holiday commemorating the arrival of the first European settlers to the shores of New England. It is essentially a harvest celebration, and typically includes the roast turkey, stuffing, gravy, mashed potatoes, candied yams, and at least one of each kind of pie in the desserts section.
It’s really almost a shame that this turkey recipe has become so identified with the Thanksgiving holiday, since it’s so tasty, and really not very hard to make. Arami liked it so much at Thanksgiving, she had us make a second turkey for her birthday. On the other hand, most Americans get their fill of turkey by just making it once a year – the leftovers seem to last forever, if you make too big a bird!
Start by letting the turkey come to room temperature. If it’s been frozen, it’s best to let it thaw in the refrigerator if possible, or at least in a cool place, to avoid spoilage as the outside warms to dangerous temperatures while the inside is still frozen!
Remove the giblets (guts & neck) and set aside for use in the gravy. (In America, these are typically bagged in paper and placed in the body cavity; your butcher’s practices may vary. Try to get at least the heart & liver, if they’re not typically included.) Rinse off the bird, inside & out.
Stuff the body cavity with:
Fresh sage
Parsley
Rosemary
Thyme
Dried Bay Leaf
1 small onion (peeled & halved)
2 sticks of celery
Sprinkle olive oil and salt on the skin. Put in baking dish and cover loosely with aluminum foil. Cook in the oven at 260 degrees for approximately 15 minutes per ½ kilogram (10 kg bird = ~3 hours.) If the skin is not browning with the cover on, remove cover for last 10 minutes of cooking time.
When a thermometer placed deep in the breast meat (not touching bone) reaches 74 degrees, remove from oven – it will continue to cook and reach 77 while resting on counter.
Before serving, remove the herbs and vegetables from the body cavity and discard.