Pan Roasted Turkey
  • 1 Whole Turkey
  • 1 Onion
  • 3 Carrots
  • 4 Celery Stalks
  • 4 Cloves Garlic
  • 1 Cup Olive Oil
  • 1 Stick Butter softened
  • 2 tablespoons chopped Rosemary
  • Salt
  • Pepper
  1. Preheat oven to 350
  2. Remove neck, giblets and liver from turkey and set aside. Wash inside and out with cold water and pat dry. Mix butter with chopped rosemary, salt and pepper. With your hands, carefully seperate breast skin from meat and spread rosemary butter in between.
  3. Rub turkey inside and outside with salt and black pepper. Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with olive oil and transfer to preheated oven.
  4. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so vegetables don't burn.