Roast Turkey
Oven to 500˚
12-lb. turkey
Sea salt and freshly ground
black pepper, to taste
12 tbsp. unsalted butter
2 tbsp. finely chopped sage
2 tbsp. finely chopped thyme
2 tsp. paprika
1 medium carrot, chopped
1 medium onion, chopped
1 rib celery, chopped
1 lemon, quartered
Heat oven to 500˚. Rinse turkey and pat dry with paper towels. Season turkey inside and out with salt and pepper and let come to room temperature. Meanwhile, in a 1-qt. saucepan over medium heat, melt the butter and add the sage, thyme, paprika; set herb butter aside.
Transfer turkey to a rack set inside a roasting pan and stuff turkey with carrots, onions, celery, and lemons. Tuck wings behind turkey and tie legs together with kitchen twine. Brush turkey all over with herb butter, reserving some for basting. Pour 2 cups water into roasting pan and roast turkey, brushing once with more of the herb butter, for 30 minutes. Reduce heat to 350˚ and continue roasting, brushing occasionally with herb butter, until an instant-read thermometer inserted into a thigh, without touching the bone, reads 165˚, 2 1/2–3 hours. Transfer turkey to a cutting board, loosely cover with foil, and let sit for 30 minutes before carving.
Serves 12
