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Thanksgiving Roast Turkey


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Rate this recipe 4.6/5 (25 Votes)


  • Turkey
  • parsley
  • celery leaves
  • fresh onion
  • butter



Step 1

Wash bird thoroughly. Pat dry. Salt inside and out. Fill cavity with parsley, celery leaves & fresh onion. Cover and store in cool place until ready to stuff & roast. Then discard filling and stuff with prepared stuffing. Rub bird with softened, room temperature stick of butter and roast at 325. Baste often.
20-25 minutes per pound for 8-10 lb. bird
18-20 minutes per pound for 11-14 lb. bird
15-18 minutes per pound for 15-18 lb. bird
13-15 minutes per pound for 19-25 lb. bird
Let bird stand and rest for 30 minutes before carving & serving, while you prepare the gravy. Scoop stuffing out & serve separately – do not refrigerate unused turkey with stuffing left inside it can make you real sick.

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