Prep Time: 15 Minutes; Cook Time: 2-2 1/2 Hours; Equipment: Dacor Roasting Pan with V-Rack
1/2 bunch finely chopped Italian parsley
2 Tbsp fresh rosemary, chopped
1/2 cup of olive oil, add more if needed
1 16-18 pound turkey
2 onions, quartered
3 celery stalks, cut into 2" cubes
3 carrots cut into 2" cubes
2 lemons cut in wedges
Salt and pepper to taste
Oven Mode: Pure Convection
Oven Temperature: Preheat to 375oF
Rinse the turkey under cold water. Pat dry with paper towels and be sure the bird is completely defrosted and all of the bags are removed.
Arrange 1/2 of the onions, celery, carrots, and lemons on the bottom of the Dacor roasting pan. Place the V-rack into the pan on top of the vegetables.
Place the turkey on top of the v-rack and tuck the wings behind the bird and slide your hand under the skin of the turkey breast to loosen the skin.
Mix the parsley, rosemary and oil together in a small bowl. Rub half of the mixture under the skin, and the other half over the outside of the turkey.
Place the remaining onions, celery, carrots, and lemons, into the cavity of the bird. Season the bird well with salt and pepper.
Roast the turkey for about 2-2 1/2 hours, or until the internal temperature reaches 170oF. Remove from the oven and let rest for about 15 minutes before carving. Serve with Creamed Vermouth Gravy.
Recipe by: Chef Stephen Hualde