December 8th, 2015
Recipe by Paula Bowman
Position a rack in the lower third of oven and preheat to 350°F.
Remove turkey and discard brine. Pat turkey dry with paper towels inside and out.
Place turkey, breast side up, on a rack set in a roasting pan. Allow turkey to stand at room temperature for 1 hour.
Fill large cavity of bird loosely with stuffing if desired, being careful not to overstuff.
Remaining stuffing can be baked alongside the turkey in a buttered baking dish.
Fold wing tips under turkey and secure legs by tucking under band of skin or tie with kitchen twine.
Add carrot, onion and 1-cup of water, white wine, beer or broth to roasting pan. Tent turkey loosely with aluminum foil, place in oven and roast, basting with pan juices halfway through cooking.
Remove foil during last 30 minutes of cooking and baste with pan drippings. Roast until a meat thermometer inserted deep into the thigh under the leg and away from the bone registers 180°F (82°C) for a stuffed turkey or 170°F (77°C) for an unstuffed turkey.
Transfer turkey to a carving board, cover loosely with foil and let stand 20 minutes before carving. To make gravy from pan juices, follow steps outlined in Gravy recipe, while turkey roast is resting.