Adapted from Alton Brown, Bobby Flay and Paula Deen
8-10 cups chicken broth
2 onions quartered
1 small bag of baby carrots
4 celery stalks, cut into 1 inch
1 container poultry herbs
1 1/4 stick of unsalted butter, room temperature
Directions: Preheat oven to 500 degrees. Quarter the onions and cut the celery stalks into 1 inch pieces. Finely chop the herbs. Mix the herbs in with the butter. Pour the chicken stock into a saucepan and warm.
Take package off of turkey. Reach inside the cavity and take out the neck and the bag. Rinse turkey. Pat dry.
Salt and pepper the cavity. Put 1/2 of the vegetables inside of the turkey. With your hands, massage the butter mixture all over the turkey. Try to get under the skin (without cutting holes in the skin). Put some of the butter mixture inside the cavity.
Put the rest of the vegetables in the bottom of a roasting pan. Pour half of the chicken stock into the bottom of the roast pan. Place the turkey breast side down directly into the roasting pan (not on a roasting rack).
Let turkey cook for 30 minutes at 500 degrees. Baste every 15-20 minutes. At 30 minutes, turn the oven down to 350 degrees. Cook for another hour. Turn the turkey over so that the breast is facing upward. This will require help!!
Continue to cook 15-16 minutes for every pound of the turkey. Continue basting every 15-20 minutes.
The turkey will start to brown. Don't freak out! This is just trapping the juices in. Continue to baste.
I turned the turkey down to 275 after about 4 hours.
Once the turkey is done, pull it out of the oven and let it rest for 15-20 minutes.
Here's what I started with:
This is the the 2nd year that I have made this recipe for the turkey and it really turned out great.
By cooking the turkey on 500 for the first 30 minutes, the skin starts to crisp up. The herbed butter rub seeps into the skin and helps to brown it, too.
I cook the turkey breast side down for the first hour and a half. This allow for the breast to really soak up all of those juices, then flip it over.
I just can't say enough about the cranberry glaze. It is SO good. Next year, though, I am not going to put the glaze on until after the turkey is sliced up. Some of the pieces did not get the turkey glaze by me pouring it over before it was sliced but, either way, this turkey was fantastic.
Hope you enjoy!