Roast Turkey

  • 1 12-pound fresh organic turkey
  • 1 halved lemon
  • 1 halved red onion
  • 1 bunch thyme
  • 4 cloves peeled garlic
  • 1 quartered bulb of fennel
  • 4 cups chicken stock
  • 1 pound butter
  • 1 large piece of cheesecloth
  • 2 tablespoons salt

Remove innards from turkey and rinse inside and out. Place lemon, onion, herbs, stock, and butter in large pot and bring to simmer. Place cheesecloth in pot and simmer for 20 minutes. Strain liquid and reserve vegetables and herbs and let them cool. Stuff cooled vegetable mix in cavity of bird and place on roasting rack in pan breast side up. Cover bird with soaked cheesecloth, pour liquid in bottom of pan, and place in 350° oven for 2 hours. Open oven, remove cheesecloth, and baste with liquid. Raise temperature to 400° and continue to cook for 20 minutes or until golden brown. Remove turkey from oven and make sure leg and thigh are at 160° internal temperature. Let rest for 30 minutes, then carve and serve.