Instructions

1. This means use kitchen shears to remove the backbone by cutting
2. through the ribs along each side. Then flip the bird and press on the
3. breast to flatten it.
4. Keep the scraps (neck, backbone, anything trimmed) for making gravy.
5. I usually try to buy more turkey necks or wings to suplement, BTW.
6. Pat turkey dry. Generously sprinkle the salt mixture on all surfaces. The turkey should be well coated but not encrusted.
7. Place the turkey on a rack set in a half sheet pan and
8. refrigerate, uncovered, for 12 to 24 hours, or loosly covered for up to 3 days.
9. Food process all ingredients.
10. Allow to warm to room temperature.
11. Rub under and over skin before roasting bird.
12. Pre-heat oven to 450 degrees F.
13. Spread carrots, celery, onions on bottom of roasting pan or baking sheet.
14. Place bird on top.
15. Toast until the breast is over 150 degrees F and the thighs are at
16. least 165 degrees F. About 75-90 minutes for a 12-14 lbs bird.
17. If any part of the turkey is browning more than you like, put some foil over that portion.
18. Remove turkey from oven, cover with aluminum foil, and wait 20 minutes.
19. Carve and serve.