Thanksgiving Roast Turkey
- celery leaves
- fresh onion
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.