The No Nonsense Turkey (thanksgiving # 1)

We tried a mix of all the best advice we got for a great turkey. No stuffing. No basting.

We turned the oven as high as we could and chopped up a bed of carrots, celery, and onion.

 

Then we halved a few clementines and tossed them and some rosemary and sage into the cavity of the bird.

 

We closed the end with a few rosemary stalks. Then we placed it, covered, into the oven, turned it down to 350F, and walked away.

45 minutes before the turkey was done (15-20 minutes per pound), we uncovered the turkey for a crispy skin.

We double checked at the end the temperature of the meat. We wanted to see at least 165F.

Yummy!