with root veggies
from The Barefoot Contessa
adapted by the Tarts
1 fresh organic turkey (10 to 12 pounds)
fresh ground pepper
1 large bunch fresh thyme
1 whole lemon
1 Spanish onion, quartered
1 head of garlic, halved crosswise
10 carrots, peeled and cut into 2- inch chunks
8 parsnips, peeled and cut into french fry slices
10 red potatoes, halved
3 heads of fennel, fronds removed,
cut into wedges through the core
Preheat oven to 350˚.
Cut veggies into medium size pieces. Toss with 1/4 cup of olive oil. Set aside.
Take giblets out of the turkey and wash turkey inside and out. If it grosses you out, force your best friend to do it...
Pat outside until dry. Place turkey in large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, onion, lemon and garlic. Brush the outside of turkey with butter (or olive oil) and salt and pepper liberally. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for an hour and 15 min. Then add the veggies, placing around the turkey and continue roasting for another hour and 15 min or until the juices run clear when you cut between the leg and thigh. Transfer the turkey to a cutting board and cover with aluminum foil. Stir the vegetables in the pan and continue to cook in the juice while turkey rests, 20 minutes. Then plate, slice and serve!