ROAST TURKEY FOR A CROWD

Serves: 20-24

3 onions, chopped coarse 3 carrots, chopped coarse 3 celery ribs, chopped coarse 1 lemon, quartered

2 sprigs fresh thyme

5 tbsp (75 ml) unsalted butter, melted

18-22-lb (8-10 kg) turkey, neck and giblets removed and reserved for gravy, if desired

1 cup water, plus more as needed

1 tsp (5 ml) salt

1 tsp (5 ml) pepper

1. Adjust oven rack to lowest position. Heat oven to 425 F (220 C). Line large V-rack with heavy-duty foil and poke several holes in foil. Set V-rack in large roasting pan and spray foil with vegetable oil spray.

2. Toss half of onions, carrots, celery, lemon and thyme with 1 tbsp melted butter in medium bowl and place inside turkey. Tie legs together with kitchen twine and tuck wings behind back. Scatter remaining vegetables into roasting pan.

3. Pour water over vegetable mixture. Brush turkey breast with 2 tbsp (30 ml) melted butter, then sprinkle with half the salt and half the pepper. Place turkey, breast side down, on V-rack. Brush with remaining 3 tbsp (45 ml) melted butter and sprinkle with remaining salt and pepper.

4. Roast turkey for 1 hour. Remove pan from oven; baste with juices from pan. Using dish towel or 2 large wads of paper towels, rotate turkey breast side up.

5. If liquid in pan has totally evaporated, add another

1/2 cup (125 ml) water.

6. Lower oven temperature to 325 F (160 C).

7. Return turkey to oven and continue to roast until breast registers 160 F (70 C) and thighs register 175 F (80 C), about 2 hours longer.

8. Remove turkey from oven. Gently tip turkey up so that any accumulated juices in cavity run into roasting pan. Transfer turkey to carving board.

9. Let rest, uncovered, for 35-40 minutes. Carve turkey and serve.