Roast Turkey with Vegetables

NOTE: I had a 16.34 pound turkey, but you can use whatever you wish, and modify the amounts of other things as needed. You can use this guide for chicken as well.

Turkey

Chunked celery, carrots, onion, bell pepper, turnips (just wash and quarter vegetables), and lightly chopped cilantro

Wash turkey thoroughly (making sure it is entirely thawed first!), salt the inside and set on rack in roasting pan breast-side up.

Fill cavities with vegetables. STUFF them firmly into the bird, as much as it will hold.

Roast at 350 about 15 minutes per pound. Protect wing tips with foil and tent the breast with foil for first hour of cooking. After this, baste with melted butter every 20-30 minutes. If bird begins to brown too quickly, tent again.

Bird is done with instant-read thermometer plunged into the thick of the thigh reads AT LEAST 160 degrees, preferably 170-180.

Remove bird to carving platter and allow to rest at LEAST 20 minutes before carving. Vegetables can be left in the bird for serving (and pictures!), but should be removed before storing after dinner. These add greatly to the moisture of the bird, as well as adding garden savory to the taste and aroma. You could eat the veggies if you like, or save them for the stock pot when you boil down the carcass.

Pour drippings into cast iron skillet (adding clear chicken or turkey stock to make a total of 2.5 or 3 cups liquid. Bring to boil.

In small bowl, mix 1 cup cold water and 2-3 tablespoons cornstarch. Slowly stir this into pan drippings. Reduce heat to medium and stir constantly until gravy is as thick as you like it (this is supposed to be somewhat thinner than a standard milk gravy or cream sauce). Be sure to scrap up any meat scraps that stuck to the roasting pan, as these add flavor and texture. Salt and pepper to taste, serve at the table for meat, dressing, and potatoes as desired.