Roasting a Small Turkey (around 10 lb)

It can be hard to find the small turkeys, and tonight’s was 11.9 lbs (it worked out perfectly though).

1 10 lb turkey (or thereabouts)

2 Tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 yellow onion

1 Granny Smith apple

2 Tablespoons butter

2 cups chicken broth

At least 24 hours in advance of when you want to roast the turkey, mix the salt and pepper and rub all over and inside the cavity of the turkey.  Place it on a rack in a baking sheet and place in the refrigerator.

Take turkey out of the refrigerator two hours before roasting.

Preheat oven to 450 Fahrenheit.

Arrange the turkey breast side up on a rack in a roasting pan.  Peel and quarter the onion.  Quarter and core the apple.  Place the onion and the apple inside the turkey cavity.  Rub the 2 tablespoons of butter all over the turkey.  Pour the chicken broth in the roasting pan.

Place the turkey in the oven and immediately lower the heat to 350 Fahrenheit.

Roast 13 minutes per pound (2 1/2 – 3 hours). Rotate the pan halfway through.  Remove when temperature in the thigh is 170 Fahrenheit.

Remove and let rest at least 30 minutes.