This recipe uses the power of a baking stone or steel to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing.
10 pound 1 whole turkey, neck and giblets reserved, about
Kosher Salt And Freshly Ground Black Pepper
1 tablespoon Vegetable oil
1 Large onion, roughly chopped
1 Large carrot, peeled and roughly chopped
2 Ribs celery, roughly chopped
1.5 quart Homemade or store bought low sodium chicken stock
2 Bay leaves
1 teaspoon Soy sauce
3 tablespoon Butter
Nutrition value
718
calories per serving
33 g Fat103 g Protein2 g Carbs2 g FiberOther
Current Totals
33 g Fat
103 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
103 g
Fiber
2 g
Fats
Fat
33 g
Vitamins & Minerals
Calcium
140 mg
Iron
9 mg
Vitamin A
419 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
3 mg
Vitamin B9
71 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
4 mg
Copper
2 mcg
Magnesium
132 mg
Manganese
0 mg
Phosphorus
988 mg
Selenium
104 mcg
Zinc
15 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
