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Roasted TurkeyLeaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices. Serve with Perfect Gravy.
  • 1 fresh or thawed frozen whole turkey (10 to 12 pounds)
  • 1 stalk celery, cut into large pieces
  • 2 dried bay leaves
  • 2 medium carrots, cut into large pieces
  • 2 medium onions, quartered
  • 4 tablespoons butter, room temperature
  • 1 teaspoon poultry seasoning, such as Bell's
  • Coarse salt and ground pepper
servings:10
  1. Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
  2. Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
  3. Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.
15 min15 min225 min

Roasted Turkey

Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices. Serve with Perfect Gravy.
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Ingredients

  • 1 fresh or thawed frozen whole turkey (10 to 12 pounds)
  • 1 stalk celery, cut into large pieces
  • 2 dried bay leaves
  • 2 medium carrots, cut into large pieces
  • 2 medium onions, quartered
  • 4 tablespoons butter, room temperature
  • 1 teaspoon poultry seasoning, such as Bell's
  • Coarse salt and ground pepper

Directions

  1. 1Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
  2. 2Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
  3. 3Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

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1 USER REVIEWS
  • 350 is TOO Hot

    star11

    Turkey should be roasted at 325F! A hotter oven results in dry turkey

    The hotter oven is a typical yuppie twit attempt to do something is less time than really needed

    Stuff the cavity with stuffing, not a few veggies you've no intention of eating

    165F is proper internal temperature in thigh, not 170. It will rise as the bird rests before carving
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