Fast Turkey
Yield
12 servingsPrep
10 minCook
120 minReady
130 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pounds |
turkey
|
|
| 1 | medium |
onions
coarsly chopped |
|
| ¼ | cup |
butter
or more for a larger bird |
|
| 1 | medium |
carrots
coarsly chopped |
|
| 4 | tablespoons |
rosemary leaves
dried |
|
| 6 | cups |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
turkey
|
|
| 1 | medium |
onions
coarsly chopped |
|
| 59 | ml |
butter
or more for a larger bird |
|
| 1 | medium |
carrots
coarsly chopped |
|
| 6E+1 | ml |
rosemary leaves
dried |
|
| 1.4 | l |
stock
|
|
Directions
Stuff turkey with the onion, carrot, and rosemary.
Brush the outside with the melted butter.
Place breast side down in a roaster.
Add the stock and place in a 500 degrees F oven.
Roast for 1 hour.
Reduce heat to 450℉ (230℃) and turn the turkey over.
Roast for 1 more hour.
It should be fully cooked by then.
To be sure, check internal temperature to be 180F.
