Classic Roasted Turkey

Ingredients

Stock:
• 2 Tbsp olive oil
• Neck and gizzard reserved from one 13 to 14 pound turkey
• 2 large celery stalks, coarsely chopped
• 1 large carrot, peeled and coarsely chopped
• 1 large onion, chopped
• 1 fresh thyme sprig
• 1 bay leaf
• 3 parsley stems
• 6 cups water
Turkey:
• 1 (13- to 14-pound) turkey, rinsed, patted dry
• 1 medium onion, chopped
• 1 medium Golden Delicious apple, quartered, cored, coarsely chopped
• 3 ½ tsp coarse kosher salt, divided
• 1 ½ tsp freshly ground black pepper, divided
• Leaves from 3 sprigs of fresh thyme
• 2 Tbsp olive oil

Instructions

1. For stock, heat oil in heavy large saucepan over medium-high heat. Add neck and gizzard; sauté until lightly browned. Add celery, carrot and onion; sauté until browned, stirring often, about 10 minutes. Add herbs and water and bring to a boil, scraping up browned bits. Reduce heat to medium-low, cover and simmer 1 ½ hours. Strain stock into large measuring cup and reserve; discard solids.
2. Place turkey on a rack in a large roasting pan. Mix onion, apple, ½ teaspoon salt, ½ teaspoon pepper and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil all over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper.
3. Position rack in bottom third of oven and preheat to 400 degrees. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375 degrees; roast turkey an additional hour. Turn pan around; pour 1 cup turkey stock over turkey. Roast until thermometer inserted into thickest part of thigh registers 170 degrees, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.
4. Prepare Ahead: Turkey stock can be made 1 day ahead. Cool slightly, cover and chill.