The Old West Gallery Recipe (Classic Roast Turkey)

Classic Roast Turkey

1 12-14 pound Turkey Thawed

Kosher salt and freshly ground pepper

1 onion quartered

1 carrot cut into chunks

1 stalk of celery into chunks

3 springs sage, plus 1 tablespoon chopped leaves

1 1/2 sticks (12 tablespoons) unsalted butter 

2 teaspoon paprika

1. Let the Turkey sit at room temperature, 30 minutes. Position on an oven rack in the lowest position and preheat the over to 350 degrees.

2. Remove the neck and the giblets from the turkey and set aside for th gravy. Pat the turkey very driy with paper towels and rub inside out with salt and pepper. stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on the rack set in a large roasting pan and tuck the wings under the body.

3. Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make classic gravy.

4. After the turkey has roasted for one hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees, about 2 hours.

5. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.