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.
Photo: Roasted Tom Turkey Recipe

















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By ac7721
on December 31, 2012
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I was nervous since it was my first time cooking a bird. It was a huge hit! Super moist!! Thank you Chef Robert because of your shows and recipes I am learning how to make new dishes and how to be an overall better cook. I feel so lucky :
By Ana_Kircher
California
on November 27, 2012
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I found this recipe last year and cooked it.. My family and me loved it.. so, this year i made it again.. So, easy and turkey its super moist.,.. thanks Chef Irvine!!
By sambugjoebear_7...
St. Marys, OH
on October 28, 2012
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I found this recipe 2 years ago and have been making it ever since. Turkey used to be the bane of my existence until I found this recipe. Any other type of meat that I cook comes out moist and juicy, except for turkey. This turkey is delicious, full of flavor, and is MOIST. In my opinion, this is the only way to make a turkey.
Read all 31 reviews