Tacchino arrosto cheto (tacchino del Thanksgiving)

Ingredienti

• turkey brine
• 10 lb turkey
• 4 celery
• 6 baby carrots
• 1 red onion
• 1 bunch green onions
• 6 garlic cloves
• 1 lemon
• Chicken broth
• Bay leaf
• 5 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt

Preparazione

1. 1

   Brine the turkey for 12hrs or overnight in the fridge (see link in notes)

2. 2

   Bring it out, rinse under running water to remove excess salt, and pat it dry.

3. 3

   Preheat your oven to 450F.

4. 4

   Place the turkey on a roasting pan.

5. 5

   Chop the veggies into large chunks and cut the lemon into wedges.

6. 6

   Divide the celery, carrots, lemon, garlic cloves, green onions, and red onions into two parts.

7. 7

   Loosely stuff one half inside the turkey. Do not overstuff it.

8. 8

   Add the other half of the veggies and bay leaf to the roasting pan and pour in half a cup of broth. Add the bay leaf to the pan.

9. 9

   If your turkey came with the giblets stuffed inside (neck, gizzards, and liver), take them out and place them in the roasting pan.

10. 10

    Melt butter and add garlic powder, salt, pepper.

11. 11

    Mix together and rub all over the turkey. Don't forget to rub some spice under the skin of the turkey and inside the cavity of the turkey as well.

12. 12

    Tuck turkey wings behind the turkey, so it doesn't burn.

13. 13

    Place the turkey in the lower rack of the oven.

14. 14

    Change the temperature to 350F and bake for 3 hours.

15. 15

    Using a turkey baster, take some broth from the pan and pour it over the turkey every 45 minutes.

16. 16

    When turkey is done, take it out and rest for at least 20 minutes before carving.