Roasted Turkey Recipe

A step by step recipe on how to prepare a roasted turkey. Well seasoned, juicy and full of taste bird.


1 whole turkey (12 to 14 pounds) fresh or thawed frozen

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

How to cook:

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.

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.

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