Roasted Tom Turkey

Show: Food Network SpecialsEpisode: Dear Food Network: Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
4 hr 25 min
Level:
Intermediate
Yield:
20 servings, plus leftovers

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 4 hr 25 min
Total:: 5 hr 20 min

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Ingredients

1 (24-pound) fresh tom turkey
3 tablespoons freshly chopped tarragon leaves
3 tablespoons freshly chopped thyme leaves
3 tablespoons freshly chopped parsley leaves
3 tablespoons freshly chopped sage leaves
1 cup (2 sticks or 1/2 pound) butter, softened
2 onions, peeled, roughly chopped
1 bunch celery, well scrubbed and roughly chopped
2 apples, skin-on, stems and seeds removed, roughly chopped
2 oranges, skin-on, but rinsed, roughly chopped
2 carrots, roughly chopped
Salt and freshly ground black pepper

Directions

Remove the giblets from the turkey, wash the turkey well, and pat dry with paper towels.

Use your fingertips to gently separate the turkey skin from the breast. Mix the chopped herbs with the softened butter and distribute evenly underneath the turkey skin. This will create a self basting turkey and keep it moist as it cooks slowly.

Preheat oven to 450 or 500 degrees F.

Place the chopped onion, celery, apples, oranges, and carrots inside the cavity of the turkey and then sprinkle the turkey all over with salt and pepper, to taste. Place the turkey on a rack (the reason we place the turkey onto a rack is so we don't get a mushy bottom on the turkey) in a roasting tray, cover with aluminum foil, and place in a preheated oven at 450 to 500 degrees F for the first 25 minutes then reduce the heat to 325 degrees F for a further 4 hours checking every 20 to 30 minutes throughout the day. About 1 hour from finishing remove the foil and allow to get golden brown.

You should roast the turkey until an instant-read thermometer registers 180 degrees F (this is the temperature for a whole turkey) and the juices no longer run pink when you cut into the center of the thigh (it should be clear). The drumstick should move easily from the socket when lifted or twisted. When the turkey has finished cooking remove from oven and let it rest for at least 30 minutes - longer is better. It will not go cold!!!

Note: I personally don't like to baste because every time you open the oven you lose at least 25 degrees F of heat, so this means that you keep the turkey in the oven longer therefore drying it out.

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Comments & Reviews

recipe Roasted Tom Turkey
David West Lafayette, IN 11-25-2009
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thanks robert !!!
Rated: 5 stars out of 5

the turkey turned out great !!! i really like the addition of the apples and oranges. the meat has lots of flavour and i... didn't have to use much salt at all. thanks again for the great recipe and the ideas that you and the other talented chefs on the food channel have provided. i never real saw myself as much of a cook, but with your help, i've been able to make some pretty tasty meals.Read more
recipe Roasted Tom Turkey
maria astoria, NY 12-01-2008
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Easy and flavorful
Rated: 5 stars out of 5

I just made this for Thanksgiving and was very happy I chose to use this recipe. The herbs and butter under the skin were... amazing and the fruit/vegetables in the cavity were great. I was happy not to have to baste this extra large bird I had, and I have to admit it turned out extremely moist and tender. I just had to cook my 24-pound bird for nearly 5 1/2 hours as opposed to the 4 1/2 stated in the recipe. Not sure why. Also, I was confused by the fact that the note stated Robert Irvine dislikes basting because of the loss of temperature every time the oven is opened, but then the recipe says to check the turkey every 20 to 30 minutes. I was relieved not to have to baste and Iso I also didn't think there was any need to check the bird every 20 to 30 minutes either. Very good recipe. Read more
recipe Roasted Tom Turkey
Kevin Charlotte, NC 11-27-2008
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This was easy to do with great results...
Rated: 5 stars out of 5

I adjusted the cook time down for my smaller bird, 15 minutes per lb., and took it out of the oven at just over 160 degrees.... The turkey got rave reviews from my family and our guests. I absolutely will use this recipe again.Read more
recipe Roasted Tom Turkey
Brian Buffalo Grove, IL 11-21-2008
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Best Turkey Ever!
Rated: 5 stars out of 5

I have made this recipe 3 times now and every time, everyone says the same thing " this is the best turkey I have ever had". ... The fragrance & flavors of the fresh herbs along with the self basting method is phenomonal. The orange and apple pieces placed inside the cavity along with the veggies really puts an exclamation point on the moisture and flavors of the bird. Enjoy turkey lovers! This is a keeper.Read more
recipe Roasted Tom Turkey
Ashley Vernal, UT 11-21-2008
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Best Turkey Ever!
Rated: 5 stars out of 5

This was the 3rd Turkey I have ever cooked and was by far the best. The meat was so tender and moist and the flavors were... out of this world! The ease of no basting and fussing made for a wonderful Thanksgiving too!Read more
recipe Roasted Tom Turkey
Sue Knightdale, NC 11-19-2008
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Fantastic Recipe - GRAVY INFO HERE
Rated: 5 stars out of 5

I have been looking for the Gravy recipe online, have been disappointed not to find it...HOWEVER...I just rewatched the clip... on youtube, and see that they also have the clip for the Robert Irvine segment here on FoodNetwork.com. I watched and took notes...it is not complete, but here it goes: Use his Tom Turkey Recipe for the turkey... Remove the Turkey from the oven and put aside, covered, to rest. Strain the liquid from the pan (will have loads of juice with all the fruit and veggies and herbs). Into the juice, over medium heat, add what looks like 1/2 to a full small can of tomato paste, whisking it in. Ass Fresh thyme, rosemary, and parsley, let simmer over a low heat. Now, he added "Wondra flour" to thicken, but I remember using cornstarch last year. let simmer to thicken, add what you want to add to make it your own, and viola! This was the best turkey and gravy recipe I have ever made, and for me, made Turkey worth making! Yummmy - good luck with the gravy.Read more