1 Free Range Turkey 12-14 lb.
Grapeseed or Olive oil
Lemons & Oranges
White wine or chicken broth
Half & Half or Whole Milk
**Roasting Thermometer needed
Preheat oven to 425. Rinse thawed bird with water. Pat dry with paper towels. Sprinkle the cavity with salt and pepper. Stuff with wedges of citrus and sprigs of rosemary, alternating until the cavity is full.
Prepare the roasting pan by laying a bed of thick slices of peeled onion. Place bird on top and cover with olive or grapeseed oil and S&P.
Start with a 425 degree oven for 30 minutes. SET YOUR TIMER for 30 MINUTES! Reduce oven to 325 degrees. Internal temp of the breast must reach 165 degrees and thigh 180 degrees.
*A 12-14 pound bird takes approximately 45-60 minutes.
*Let bird rest covered with aluminum foil for 30 minutes before carving.
Use a mesh colander to strain the juices from the pan into a sauce pan. Heat over medium and bring to a low bubble. Add 1-3 Tbls. butter and 1/4 cup of white wine (variation: chicken stock). Bring back to a slow simmer for approximately 15 minutes. Whisk in 1/4 cup whole milk or cream (optional). Heat thru and serve this with your sliced turkey.