Traditional Thanksgiving Turkey

This turkey recipe is a traditional Thanksgiving turkey recipe that is very easy to follow! If you are looking for a foul proof explanation for a deliciously juicy turkey, look no further! This turkey will be the star of your Thanksgiving table!

Ingredients

1 onion

1 stick of butter

4-5 stalks of celery

4-5 large carrots

kitchen twine

black pepper

sea salt

1 tsp dried rosemary

1 tsp rubbed sage

1 tsp dried thyme

poultry blend of fresh herbs: sage, bay leaf, rosemary, thyme

2 15 oz organic vegetable broth

Directions

Preheat the oven to 325 degrees. Unwrap your turkey from it’s packaging. remove the neck, gizzard, and organs from the cavity. Rinse the turkey.

Place on a mat of paper towels, and pat dry.

Put a few carrots, celery and onion pieces in the turkey cavity, along with the fresh poultry herbs.

Add the roughly chopped onion, carrots, and celery to the bottom of a foil lines roasting pan.

Pour in the vegetable broth, and 1 cup of water.

Place your dried turkey on the roasting rack. Rub the melted butter all over the turkey skin on the top, bottom, and sides. Sprinkle the dried rosemary, thyme, sage, salt, and pepper on top.

With your kitchen twine, tie the legs together, closing the cavity area.

For a 20 pound turkey, you will place it in the oven for about 4 hours, basting it every half hour, to make sure the skin browns nicely.

Once your skin looks golden brown, cover the turkey with aluminum foil, and continue to cook. When the thickest part of the thigh temperature is 167 degrees, and the juices run clear when pierced with a knife, your turkey should be done. Remove it from the oven. Lift the roasting rack, with the turkey, out of the pan and place on a platter. Cover the turkey with foil and let sit for thirty minuets. After 30 minuets, you can carve the turkey. You can use the drippings in your pan to make a gravy, or to simply pour over the turkey once it is cut.  Enjoy!