Trisha Yearwood’s No-Baste, No-Bother Roasted Turkey

SERVES 12

1 12-pound turkey, completely thawed and all giblets removed ½ stick salted butter,

softened

2 tbsp salt

2 tsp pepper 2 stalks celery, cut in

lengths to fit turkey cavity 1 medium sweet onion, such as Vidalia, cut in half large carrot, cut in lengths to fit the turkey cavity 2 cups boiling water

Preheat the oven to 500 degrees.

Rub the butter and sprinkle salt and pepper on the outside and in the cavity of the turkey. Stuff with the celery, onion and carrot.

Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.

Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take four to six hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.