Need:
1 turkey bird
1/4 cup of olive oil
4 cups of chicken stock
2 tablespoons of herbs de Provence
1 onion quartered
2 ribs of celery
1 lemon cut in half
Take all of the innards out of the bird. Yes you might not be alone, in the fact, that most of us baked them in the bag inside the bird. I rinse in and out and pat dry. Rub bird with olive oil. Place kosher salt, fresh cracked pepper, and herbs inside and out. Stuff vegetables and lemon in the cavity. Tuck wings under. Pour chicken broth in roasting pan. Cook breast side DOWN. Follow your roasting instructions. Half way through the cooking time flip the bird back right side up. After the juices run clear and the bird is roasted. Tent your turkey with a piece of foil and let rest before carving. You will be rewarded the juices will stay inside, this will allow for moist meat. Remember, you can ROCK THAT PLATE!
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