Easter Turkey

We pulled out the turkey from the refrigerator and cut open the bag. Little Chef A patted the turkey dry on both sides and placed it in the roasting pan.

Little Chef C cut the orange and onion in 8ths. She did it the night before so she knew exactly how to do it, just one additional cut. She also cut the celery and the carrot in one inch pieces.

Little Chef a covered the outside of the turkey with pats of butter. She was ok getting her hands all greasy this time and did not complain.

Next she stuffed the turkey with the fruit, vegetables, salt and pepper, bay leaves and thyme.

After about 3 1/2 hours of checking, watching and basting the timer popped and it as done! Little Chef A thought it looked perfect! The carving job was given to Little Chef Dad. All the girls were watching and waiting to snag a taste of the “white part” and the crunchy skin.
While we were eating Little Chef A was so proud of how she was cutting. “Grandma taught me how a lady cuts. Instead of like this (fork straight up in the air) like this (fork angled in toward her body).”
Little Chef A said it had “delicious seasoning” but next time she wants to add a “strong flavor.” I explained everything we eat does not need to have a kick to it, some are softer flavors.

Little Chef D said, “Make sure next time it doesn’t spill on me! I was crying because I didn’t want it to spill on me. I think the bag broke because we put too much stuff in it that was the problem.”

Little Chef C said, “It is good. I like the white part and the dark part, but the outside (skin) was a little too dry.”

Thanksgiving Turkey (or Easter!)
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with with 4 Tablespoons unsalted butter at room temperature. Season lightly inside and out with salt and pepper. Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn over, and baste with 1/2 cup chicken or turkey stock. Continue roasting with the breast side up until an instant-read thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.