Ingredients

1 whole turkey

3 tsp minced garlic

1 stick butter, sliced

1 onion, roughly chopped

3 stalks celery, roughly chopped

3 carrots, roughly chopped

4 thyme (or rosemary) stems

3 tsp cooking oil

3 tsp Kitchen Bouquet

Salt & Pepper

Paprika

Directions

1. Note: For Gravy to go along with the turkey, see the Turkey Gravy recipe.

2. Preheat the oven to 450°F.

3. Line a rimmed baking sheet with heavy duty aluminum foil. Cover it with the roughly chopped vegetables and thyme stems. Place a low baking rack in the baking sheet.

4. Pat the turkey dry, then cut out the backbone. Reserve the backbone and giblets for making gravy.

5. Turn the turkey over onto what once was its back, splaying its legs out. Press down hard on the ridge of the breast bone to make the turkey rest flatter. Tuck the wing tips behind the breast.

6. Lift the skin over the breasts, thighs, and drumsticks and insert the butter and minced garlic.

7. Rub outside of turkey with oil, then with Kitchen Bouquet. Season with salt and pepper. Sprinkle paprika on the top of the turkey. Lay the turkey, breast side up, on the baking rack.

8. Roast at 450 for 20 to 25 minutes, until nicely browned, then lower the temperature to 375 degrees. If necessary, tent the turkey with aluminum foil to prevent over browning. Cook until the thickest part of the breast reaches 150°F. (The thickest part of the thigh will read 165 degrees F.)

9. Once cooked, remove it from the oven, let the turkey rest for 20 minutes before carving. Strain the pan drippings and add them to your gravy.

10. Cooking time estimates: 14 pounds - 60 minutes, 18 to 20 pounds - 90 minutes