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Notes:

20

Poultry

Extra gear  A large V-Rack with Drip Pan can be used to help cook your turkey over
indirect heat and also to catch juices and hold aromatic vegetables for gravy making.

1 14 to16-pound whole fresh or frozen self-basting turkey, defrosted completely if frozen
1 onion, coarsely chopped
1 large carrot, coarsely chopped
1 rib celery, coarsely chopped
1 teaspoon dried thyme
Butter
Sea or kosher salt and freshly ground black pepper

Preheat C

4

to 400ºF

While C

4

heats, line the V-rack (if using) with foil and poke holes in the foil. Combine

chopped vegetables and thyme in a bowl. Remove giblets from inside turkey if provided.
Rub turkey with butter and sprinkle with the sea salt and freshly ground black pepper.
Place breast-side down on the V-rack and place the V-rack in a drip pan or roasting pan.
Rub back of turkey with butter and sprinkle with the salt and pepper. Place half of the
chopped vegetable mixture into the cavity of the turkey and scatter the remaining veg-
etables around the bottom of the drip pan or roaster.

When C

4

is up to temperature, open the dome, return the rack to the C

4 

and place the

roasting pan with the V-rack and turkey on the rack. Close the dome and close the top
and bottom dampers half way. Roast for 1 hour.

Remove roaster from C

4

and place on stable surface. Close dome and close top and bot-

tom dampers to three-quarters closed, decreasing temperature to 300-325ºF. Carefully
turn turkey breast-side up using oven mitts or clean kitchen towels. Open dome and
return to C

4

. Close dome and continue cooking until leg pulls easily away from the body

or internal temperature at the thickest part of the breast measures 170ºF on an instant-
read or digital meat thermometer. Transfer turkey to a cutting board and set aside for
30 to 40 minutes before carving.

Makes 12 to 14 servings

Document3  10/5/04  11:35 AM  Page 20