lb PEI turkey
freshly ground black pepper
cup olive oil
sprigs fresh thyme
cup chicken stock
seasonal fruit such as pears, apples, persimmons, grapes, cranberries, for garnish Fresh herbs such as oregano, rosemary, thyme, fresh bay leaves, for garnish
Remove any giblets or liver from inside the turkey and discard. Pat turkey dry with paper towels. Season generously all over with salt and pepper. If possible, season turkey 24 hours in advance and refrigerate uncovered, but if not possible, season at least one hour in advance at room temperature.
If refrigerating turkey, remove from fridge one hour before roasting. Brush generously with olive oil.
Preheat oven to 450°F. Transfer turkey to a roasting pan with a rack on the bottom, place turkey inside, breast side up. Fill cavity with bay leaves, thyme, sage, lemon and one of the quartered onions. Pour in the chicken stock to the bottom of the pan and add the remaining onions. Roast turkey for 30 minutes and then reduce heat to 350°F and continue cooking for 2 – 2 ½ hours until the meats reaches 165°F in a few places when checked. Remove from oven, cover with foil and let rest for ½ hour before slicing. Drain off pan juices and stock from the roasting pan and reserve for making gravy.
Place turkey on a large serving platter, garnish platter with seasonal fruits and herbs like pears, apples, persimmons, grapes, cranberries and oregano, rosemary and thyme.
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