Oven Roasted Turkey

1. Preparation (24 hours before):

• Thaw turkey completely if frozen (allow 24 hours per 4-5 pounds in refrigerator)
• Remove giblets and neck
• Pat turkey dry with paper towels
• Season cavity with salt and pepper
• Mix 3 tablespoons salt, 2 teaspoons pepper, 1 tablespoon dried herbs (thyme, rosemary, sage)
• Rub seasoning all over turkey
• Refrigerate uncovered overnight to dry skin

2. Before roasting:

• Remove turkey from fridge 1 hour before cooking
• Preheat oven to 425°F (220°C)
• Stuff cavity with:
  • 1 quartered onion
  • 2 celery stalks
  • 1 lemon, halved
  • Fresh herbs (thyme, rosemary, sage)
• Brush skin with melted butter
• Tie legs together and tuck wing tips

3. Cooking:

• Place turkey breast-side up in roasting pan
• Initial roast: 425°F for 30 minutes
• Reduce to 325°F (165°C)
• Baste every 30-45 minutes
• Cook until internal temperature reaches:
  • 165°F (74°C) in thickest part of thigh
  • 160°F (71°C) in breast
• Typical timing: 15 minutes per pound

4. Resting:

• Tent with foil
• Rest 30-45 minutes before carving
• There are a lot of variations for this recipe. Some people add citrus or rubbed sage. The turkey can be stuffed with apples, stuffing, or vegetables.
• Please take and make your own. Comments welcome.