Roasted Turkey Stuffed with Citrus, Garlic and Herbs

Cooking the Holiday turkey doesn't have to take as long or be as arduous as the colonization of the first 13 states. The skinny on getting out of the kitchen in time to enjoy the festivities - plan ahead and keep it simple. You don't have to cook the bird at a dozen temperatures, stand it on it's head at the halfway point or spend a fortune on oven racks and poultry scaffolding to enjoy a moist and delicious turkey!

Serves 8-10 for dinner with a bit left over for sandwiches!

Ingredients:

1	10-12 pound turkey, completely defrosted
8	cloves of garlic, cut in half lengthwise, sprouts removed
8	stems of Italian parsley
6	sage leaves, whole
12	sprigs of thyme
4	sprigs of oregano
1	lemon, juiced
1	orange, juiced
	Coarse grained salt & Cracked black pepper
1	cup celery, diced into 1/2" chunks (about 4-5 stalks)
1	cup onion, diced into 1/2" chunks (about _ a large onion)
1	cup of carrots, sliced into 1/2" slices (about 3-4 medium carrots)
1	Tablespoon of olive oil
1	of fat free, no salt chicken broth for basting the turkey

Method of preparation

	One day ahead – Season and stuff the bird. Remove turkey from wrapping. Remove gizzards, kidneys etc. from the bird and discard or save and freeze for stock. Wash the bird thoroughly under cold running water and pat dry with paper towels.
	To stuff the garlic and herbs over the breast meat and under the skin you must first loosen the skin. Begin at the neck end by sliding one hand between the skin and breast meat until loosened. Do this with each breast.
	Tuck half the sliced garlic and half of the herbs over the breasts and between the breasts and thighs.
	Squeeze the lemon and oranges over and around the bird, throw the rinds inside the cavity of the bird. Season the bird generously with course grained salt and cracked black pepper. Store in the refrigerator overnight.
	Serving Day – Preheat oven to 350°. Place celery, onions and carrots in the bottom of the pan you will be roasting the turkey in. The vegetables serve as a "rack" and as essential flavoring components for the gravy. Place the turkey on top of the vegetables and brush with one tablespoon of olive oil. Place in the oven.
	Turning the turkey during cooking is not necessary as it is too heavy to handle safely while cooking. Using a turkey baster, baste the turkey every half hour with the canned chicken broth.
	When the breast is sufficiently browned, tent it loosely with tin foil. The turkey is done when an instant read thermometer reads at least 165°-170° when inserted into mid thigh. Place the bird onto serving platter, but lest it rest at least 15 minutes before carving.

Tools of the Trade

	Cutting board
	Chef's Knife
	Paring knife
	Hand held lemon reamer or any juicer
	Pepper mill
	Roasting pan (I used the broiling pan that came with my oven without the broiling rack)
	Turkey baster
	Instant read thermometer

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