Roasted Turkey-Thanksgiving Recipe 2010

By amaliana

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
• Coarse salt and ground pepper

Details

Servings 10

Preparation

Step 1

Preheat oven to 350F. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.

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 170F, 2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.