Rating: 4 stars
190 Ratings
  • 5 star values: 70
  • 4 star values: 69
  • 3 star values: 36
  • 2 star values: 11
  • 1 star values: 4

Leaving the turkey uncovered 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 our Perfect Gravy.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (2)

190 Ratings
  • 5 star values: 70
  • 4 star values: 69
  • 3 star values: 36
  • 2 star values: 11
  • 1 star values: 4
Rating: 4 stars
11/21/2017
easy for first timer
Rating: Unrated
11/24/2012
Excellent Recipe! The turkey came out nice and golden, perfectly done and very flavorful. It was not dry either. I also added a chopped up apple for aromatic flavor... and salted inside of the turkey as well.