No-Fuss Roast Turkey

From the kitchen of Bonnie S. Benwick

Ingredients

For the base

• 1 teaspoon fine salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoons dried sage
• 2 bunches of celery, stalks pulled apart
• Water

For the turkey

• 1 teaspoon dried sage
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• One (14-pound) turkey, giblets removed, but leave in the plastic truss
• 1 large yellow or white onion (12 ounces), quartered
• 3 to 4 cloves garlic
• Handful of fresh herbs, such as rosemary, thyme and/or sage, for the cavity

Directions

1. Make the base: In a large roasting pan, combine the salt, pepper, garlic powder and dried sage, spreading it in the bottom of the roasting pan. Arrange the celery ribs so they cover the bottom of the pan; they will serve as a rack for the bird. Add enough water to cover the celery completely.
2. For the turkey: Position an oven rack in the lower third of the oven and preheat to 425 degrees.
3. In a small bowl, combine the sage, salt, pepper and sage. Thoroughly pat the turkey dry inside and out, and season all over, including the cavity, with the mixture. Place the onion, garlic and herbs inside the turkey cavity, then set the bird on top of the celery.
4. Roast for about 2 hours, using the liquid in the pan to baste both the turkey cavity and the exterior a total of 3 times. After the last basting, carefully tip out any liquid from the turkey cavity to ensure crispness. The interior temperature of the meat, taken near the thigh and away from the bone, should register 160 degrees on an instant-read thermometer.
5. Let the turkey rest for 15 to 20 minutes before carving. Strain the pan juices through a fine-mesh strainer, reserving the garlic for mashing into potatoes, if desired. (Discard the celery and the herbs and onion inside the turkey cavity.) Carve the turkey and serve with the strained juice at the table.

Substitutions

No celery? Use carrots to prop up the turkey.

No dried sage? Use dried thyme, rosemary or any herbs you have handy.