Cookbook

Remove the turkey from the fridge 1h before planning to cook it. Remove from wrapping. Remove neck and bag of giblets, set aside. Trim off the tail and set aside. Pull off any pockets of fat attached to the skin near the opening of the chest cavity and discard. Pat turkey dry with paper towels.

30' before planning to roast the turkey, position an oven rack on the lowest level in the oven. Preheat to 500 F.

While the oven is heating, sprinkle the inside of the chest and neck cavities with a little salt and pepper. Put half of the onion , carrots and leek inside the chest cavity. Scatter the rest evenly on the bottom of the roasting pan. Stuff the sage and 3 of the thyme sprigs inside the cavity. Put the 3rd sprig of thyme in the roasting pan. Add the water to the pan.

Tuck the turkey wing tips back and under the wings so that they lay close to the chest. Cut a 12" piece of kitchen twine and bring the legs together, wrapping the twine aroud the end of the legs to secure them.Tie a knot and trim any extra length of string. Use a small metal skewer or tooth pick to secure the neck skin so it doesn't flop open. Use a pastry brush to brush the turkey wiht half of the butter. Sprinkle the turkey on all sides with a little salt and pepper.

Place the turkey, breast side up, on a rack in the roasting pan. Roast for 30'. Lower the temperature to 350 F. Baste the turkey with the pan juices, and roast an additional 30'. Baste with pan juices. Continue to roast, basting with pan juinces after 45'. After another 45', baste with the remaining butter. Tent the turkey loosely with foil if the breast is browning too much. The turkey is done when an instant-read thermometer registers 180 F when inserted into the thickest part of the thigh. (Allow about 14' per pound).

When the turkey is done, transfer it to a carving board or serving platter and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15-30' before carving to let the juices set. Warm the platter you plan to serve the turkey on.

Journal

Martin's notes: if frozen, thaw turkey for 2 days in the fridge. Remove neck and giblets from the cavity, rince. Buy an aluminum roasting pan, put it on a cookie sheet. Possibly cover turkey with foil during the last hour.