4 Hours 20 Minutes
white onion, chopped
red onion, chopped
(8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
tablespoons butter, melted
tablespoon kosher salt
teaspoons freshly ground pepper
tablespoon Herbs de Provence
cup chicken broth
Heat electric roaster to 325°F.
Place onions, carrots and bay leaves in bottom of turkey roaster. Brush turkey with melted butter and sprinkle with salt, pepper and Herbs de Provence.
Place turkey on rack, in roaster.
Add broth, cover and roast turkey for 3½-4 hours or the turkey is fully cooked as specified on the packaging. A meat thermometer inserted into the thickest part of the thigh must measure 180°F. ALWAYS confirm doneness with a meat thermometer. Juices should run clear.
Let turkey stand 20 minutes before carving.
To save time, the turkey can be seasoned the night before and vegetables can be chopped in advance.
The dish could also be assembled in full the night before and stored in the refrigerator.