



Servings: A LOT





Ingredients

One 11 pound turkey

1 tablespoon kosher salt

½ teaspoon freshly cracked black pepper

1/2 lemon

large handful fresh sage

8-10 sprigs fresh thyme

8-10 sprigs fresh parsley

4 cloves garlic

1 cup chicken stock (homemade or store-bought)

Directions

1. Preheat your oven to 450° degrees F.





2. Remove the turkey's offal (heart, kidneys, etc.) and set them aside. Wash and dry your turkey well, patting all over with paper towels. The drier the turkey's skin, the crispier it will turn out, so really do a good job here!

3. Place your turkey in a large, heavy bottomed pot, preferably with high walls (something like a large Dutch oven would work very well). Rub your turkey with salt and pepper, and then stuff the cavity with your lemon, sage, thyme, parsley, and garlic. Pour your chicken stock into the bottom of the pan, surrounding the turkey (add the turkey neck into the pan alongside the turkey as well if you plan to use it later for your gravy).

4. Place the turkey in the 450° degree F oven and roast for 1 hour and 15 minutes, basting in the chicken stock every 30 minutes or so.





5. Reduce the heat to 325° degrees F and cook for another 45 minutes, until the turkey is a nice, golden brown and has an internal temperature of 165° degrees F.





6. Once the turkey is cooked, allow it to rest for at least 15 minutes before carving.



