Ingredients provided by Messineo’s Gourmet Market
1 turkey 12-15 lbs (those are the tastiest)
1 large onion
2 large carrots
1 stalk celery
a few mushrooms
1 1/2 sticks of butter, melted
Put a round rack (usually used for steaming) on the bottom of a pot large enough to hold the turkey. Remove the giblets for stock (recipe on that later). Put about 2 inches of water in the pot. Add the turkey. Cover and steam for 1 hour while you preheat the oven to 425 degrees F. Dice the vegetables and add to the roasting pan, seasoning with salt, pepper and thyme. Add the turkey. Baste with butter all over and generously season with salt pepper and thyme. Roast for 1/2 hour and check the temperature in breast and thigh (don’t touch bone) for at least 170 degrees. The max time it should have to roast is 1/2 hour to an hour. Let rest for 10 minutes and remove to a platter. Use the vegetables for the gravy (recipe on that later).