Ingredients
1 (16 lb.) fresh turkey
1 tbsp. sage, chopped
1 tbsp. thyme, chopped
Salt and fresh pepper, to taste
2 onions, chopped
3 carrots, chopped
2 ribs celery, chopped
3 tbsp. molasses
3 tbsp. soy sauce
1 tbsp. dijon mustard
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Long carving blade — thin slices of roast, turkey, ham
Cooling and draining rack for baked goods, fried items
Concentrated pomegranate syrup — muhammara, dressings, glazes
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Long carving blade — thin slices of roast, turkey, ham
Cooling and draining rack for baked goods, fried items
Concentrated pomegranate syrup — muhammara, dressings, glazes
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat the oven to 325F. Rinse the turkey inside and out with cold water. Dry thoroughly with paper towels. Season inside and out with sage, thyme, salt and pepper. Stuff turkey loosely with your favorite stuffing and truss. Place the turkey in a roasting pan with the chopped vegetables and place in the center of the oven. In a bowl, whisk the molasses, soy and mustard together. During the last 2 hours of roasting, baste the turkey every 20 to 30 minutes with the molasses mixture. The skin will become dark. Tent with foil, if necessary. The turkey should take approximately 4-1/2 hours to cook. Let the turkey rest for 20 to 25 minutes before carving.