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No-Baste, No-Bother Roasted Turkey

Published: Friday, November 18, 2022

½ stick salted butter, softened

12 lb. turkey, completely thawed and all giblets removed

2 Tbsp. salt

2 tsp. pepper

2 stalks celery, cut in lengths to fit turkey cavity

1 medium sweet onion, such as Vidalia, cut in half

1 large carrot, cut in lengths to fit the turkey cavity

2 c. boiling water

Adjust oven racks so the covered roasting pan will fit easily inside. Preheat oven to 500°.

Rub butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey.

Put celery, onion and carrot in the cavity. Place the turkey, breast-side up, in the large roasting pan that has a lid and rack. Pour boiling water into the pan. Cover with tight-fitting lid and put the pan in the oven.

Start a timer when the oven temperature returns to 500°. Bake for exactly 1 hour. Turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools. This may take 4-6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting. —10 to 12 servings.

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