Boneless Roast Turkey

TV7 Morning Show November 12, 2004

1 – 14 pound Boneless “Jenny-O” Turkey, thawed

¼ cup olive oil

2 tbsp. paprika

1 tbsp. poultry seasoning

1 tbsp. kosher salt

1 tbsp. fresh ground pepper

1 tbsp. whole leaf thyme

1 tbsp. granulated garlic

2 onions, peeled and chopped coarse

4 stacks celery, chopped coarse

3 carrots, peeled and chopped coarse

2 ½ cups water

Rub the thawed bird with the olive oil.  Combine the herbs and spices together and spread evenly all over the bird.  In a large roasting pan, add the onions, celery and carrots.  Place the seasoned bird on the top of the veggies; breast side up.  Add the water to the pan.  Place in a pre-heated 350 degree oven.  Roast for 5-6 hours, basting every 30 minutes.  The most important part is to bring the center of the bird to 165 degrees Fahrenheit.  Remove the bird to a serving platter, let stand 20-30 minutes. 

Strain the juices and make the gravy.  Remove the skewer holding the bird together.  Turn the legs up over the breast meat resembling a traditional bird.  The beauty of this bird is the 90% yield.  Designed for food service, the directions call for a convection oven.  Since most of us have a domestic ovens, allow for extra cooking time.