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You can use any roasting pan to roast the turkey, even
a disposable one, but make sure to use a V-rack to
keep the
bird elevated. Be careful to dry the skin thoroughly before
brushing the bird with butter; otherwise it will have
spotty
brown skin. Rotating the bird helps produce moist, evenly
cooked meat, but for the sake of ease, you may opt
not to
rotate it. In that case, skip the step of lining the V-rack
with foil and roast the bird breast-side up for the
entire
cooking time.
1.
Adjust oven rack to lowest position; remove remaining racks.
Heat oven to 425 degrees. Line large V-rack with heavy-duty
foil and poke holes in foil; set V-rack in 15- by 12-inch
roasting pan.
2. Toss onions, carrots, celery, lemon, and thyme in medium
bowl; set aside. Brush turkey breast with 2 tablespoons
butter, then sprinkle with half of salt and half of black
pepper. Set turkey breast-side down on V-rack. Brush with
remaining 2 tablespoons butter and sprinkle with remaining
salt and black pepper. Fill cavity with half of onion mixture;
scatter rest in roasting pan and pour 1 cup water into pan.
3. Roast turkey 1 hour; remove roasting pan with turkey
from oven. Lower oven temperature to 325 degrees. Using
clean dishtowel or 2 potholders, turn turkey breast-side
up; return roasting pan with turkey to oven and continue
to roast until legs move freely and instant-read thermometer
inserted into thickest part of thigh registers 170
to 180
degrees, about 2 hours longer. Transfer turkey to carving
board and let rest, uncovered for half an hour. Carve
and serve.
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