Prep time: 20 min • Cook time: 2 ½- 3 ½ hr • Yield: 6-8 servings

Ingredients

• 12 – 14 pound organic turkey
• 2 tablespoons olive oil
• Poultry Spice Rub
• 2 large leek, chopped into large pieces
• 2 large carrot, chopped into large pieces
• 2 stalks celery, chopped into large pieces
• 2 granny smith apple, cored and quartered (optional)
• ½ – 1 cup filtered water

Directions

1. Pre-heat the oven to 425 degrees.
2. Remove the giblet package from the chest cavity.  The giblets can be used to make soup and gravy; freeze any unused portions.
3. Rinse the turkey under cold water.
4. Trim the extra skin and fat from the turkey and discard.
5. Dry the turkey inside and outside with a paper towels.
6. Sprinkle the chest cavity of the turkey generously with salt.
7. Rub the turkey with the olive oil; coat all the skin surfaces.
8. Rub the Poultry Spice Rub on all surfaces of the oiled turkey.
9. Place the leeks, carrots, green apple, and celery in the chest cavity.
10. Place the turkey in a large roasting pan, breast side up. Fold back the wings to create a perch for the turkey to sit on.
11. Pour a ½ cup of water in the bottom of the pan and do not cover it at this time.
12. Bake for 30 minutes. The turkey should have began to brown on top.
13. Reduce the heat to 325 degrees. Add more water if needed; the pan should not be dry.
14. Place a lid or foil on the turkey and continue cooking for 2 – 3 hours.
15. 10 minutes before the turkey is finished cooking remove the lid so it can continue browning.
16. The turkey is done when a meat thermometer inserted into the leg or thigh registers 165 degrees.
17. Let the turkey rest for 20 minutes before carving.
18. Pour off and save the pan drippings for the gravy and to make soup.

Recipe courtesy of Celia Fern