Roasted Pastured Turkey
1 pastured turkey, whole, 12-15 pounds
3 apples, small
3 onions, small
3 stalks celery, plus leaves
3 sprigs rosemary
Celtic sea salt
pepper, freshly ground
Rinse and drain the turkey. If you are starting with a frozen turkey, be certain it is completely thawed. Preheat the oven to 350 degrees. Quarter and core the apples. Peel and quarter the onions. Slice the celery into 2-3-inch lengths. Add about 6 Tablespoons of olive oil to the cavity of the bird. Stuff the bird with the apples, celery, onions and rosemary. Rub the outside of the bird with olive oil. Sprinkle the bird with salt and freshly ground pepper, then rub into the skin.
Place the turkey in a roaster, leaving room on the sides. Bake approximately 4½ hours or until meat thermometer reads 180 degrees when pushed into the thigh. Remove the turkey from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.
Recipe courtesy of Keith Tindall of White Egret Farm