- 1 12-14 lb. turkey, thawed (if frozen)
- 2 heads garlic, halved horizontally through the equator
- 1 lemon, halved
- 4 small onions, quartered
- 14 sprigs fresh thyme
- 2 tbsp. olive oil
- kosher salt
- 2 large carrots, cut into 2-in. pieces
- 2 stalks celery, cut into 2-in. pieces
- 3/4 c. low-sodium chicken broth
- Fresh herbs, for serving
- Heat oven to 375 degrees F. Working on a baking sheet, remove the giblets and neck of the turkey from the cavities. Reserve the neck and discard the giblets. Using paper towels, pat the turkey dry. Stuff the garlic, lemon, half the onions and 10 sprigs thyme into the main cavity.
- Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Rub the turkey with the oil and season with 1 teaspoon salt.
- Place the turkey neck, carrots, celery, the remaining onions and the remaining thyme in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
- Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
- Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for gravy. Carve the turkey and garnish with herbs as desired.
Nutrition Facts: Serving size: 5 oz.; 255 calories; 9 g fat, 2.5 g saturated fat; 186 mg sodium; 40 g protein; 0 g carbohydrates