1 fresh organic turkey, whole (also can use turkey breasts if you want a quicker-cooking turkey)
4 cloves garlic – slivered
3 onions – chopped in large chunks
1/2 pound redskin potatoes – quartered
5 carrots – chopped into 3′ long chunks
Fresh Rosemary sprigs
S & P
Drizzle olive oil in bottom of heavy roasting pan. Using a cloth or paper towel, lightly coat the outside of the bird with additional olive oil.
Using a knife cut extremely small slits in the turkey’s skin all over the bird (be careful not to make large slits or the bird’s juices will drain out). Plug the holes with garlic slivers, burying them into the cut slits so that you can no longer see the garlic.
Into the same slits, bury rosemary and thyme sprigs.
Sprinkle with Salt & Pepper.
Around the outside of the turkey, place potatoes, carrots and onions. Sprinkle these with a generous coating of salt and pepper. Dot with butter if you’d like.
Roast the turkey in a 325 degree oven. Cooking time will vary. A 20 pound turkey will take about 4-5 hours.
Baste every 20-30 minutes, tossing vegetables at the same time.
**If you are roasting a whole turkey, wait to add the vegetables until the last 2 hours of roasting.