Thanksgiving is all about roasted turkey. The amazing smell that fills the house all day. Everyone making their way into the kitchen to get a glimpse of the bird when it’s being basted. And the gasps you hear when you tell your guests that it weights 20 or more pounds. The side dishes are great, but when it comes down to it, it’s all about the bird.
1 Stick Butter
1 Onion, quartered
2 Garlic cloves
3 Stalks Celery
Salt & Pepper
1. Preheat the oven to 350º
2. Take the giblets out of the turkey and wash it thoroughly inside and out. Cut away any excess fat. Pat dry.
3. Season the inside cavity with salt and pepper
4. Stuff the turkey cavity with a bunch of thyme, onion, celery and garlic.
5. Melt the butter and add 1 tsp thyme leaves to the butter.
6. Put the turkey in a roasting pan, preferably on a rack to keep the turkey off the bottom of the pan.
7. Tie the legs together with string and tuck the wing tips under the breast.
8. Brush the butter and thyme mixture over the entire turkey and sprinkle with salt and pepper
9. Roast the unstuffed turkey 13 minutes for every pound of turkey. If you are going to stuff the turkey, you need to roast it for 20 minutes per pound of turkey.
10. Baste every 30 minutes to keep the outside moist
11. When the turkey is done, take it out, place it on the cutting board and cover it with aluminum foil for 20 minutes.
12. After the turkey has rested for 20 minutes, carve.
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