Roasted Turkey With Parsley Sprigs
|Thyme leaves||1⁄4 Teaspoon|
|Celery tops||1 Cup (16 tbs)|
|Turkey broth||1 Cup (16 tbs)|
Remove any loose fat from inside cavity.
Dry turkey inside and out with paper towels.
Sprinkle salt in cavity and all over skin of turkey.
Sprinkle cavity with thyme leaves.
Put 1/2 cup celery tops, 3 parsley sprigs, and the whole onion into large cavity; put remaining parsley sprigs and celery tops into neck cavity.
Close neck cavity with skewer and truss turkey.
Set turkey on its side on rack that has been sprayed with nonstick cooking spray, in shallow roasting pan.
Roast for 30 minutes at 350°F.; turn on other side and roast for 30 minutes more.
Reduce heat to 325°F.
If meat thermometer is used, insert at this point.
If turkey is browning too fast, cover loosely with piece of foil.
Continue roasting, basting occasionally with broth, 1 1/2 hours more or until meat thermometer registers 180°F.
Remove vegetables from cavities and discard.
Let turkey stand for 15 minutes before carving.
Remove skin and weigh portions.