© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (12-lb) WHOLE TURKEY, fresh or thawed if frozen
1/2 tsp sea or kosher salt
1/2 tsp freshly ground black pepper
1/2 c diced sunchokes
1 Small unpeeled sweet potato, 1-inch dice
1 Small yellow onion, cut in large dice
1/2 c chopped pecans, toasted
1/4 c sunflower or corn oil
Remove giblets and neck from turkey. Drain well. Blot dry with paper towels.
Tuck wing tips behind the backbone. Season cavity with salt and pepper.
Fill the breast cavity with the sunchokes, sweet potato, onion and pecans.
Place the turkey, breast side up, on a roasting rack in a shallow (about 2-1/2 inches deep) roasting pan. Tie legs closed. Brush turkey with oil and roast in a preheated 375 degree F oven for 30 minutes.
Decrease oven temperature to 325 degrees F and continue to roast, basting with rendered pan drippings. If necessary, loosely cover with lightweight foil to prevent excessive browning.
Roast for about 3 to 3-1/4 hours until the internal temperature registers 165 degrees F. Remove the turkey from the oven and allow the turkey to rest for 15-20 minutes before carving.