• Cooking Time:
  • Servings:
  • Preparation Time:



  • Turkey
  • Salt
  • Pepper
  • Onions
  • Carrots
  • Herbs
  • Melted butter


  • Preheat oven to 325 degrees.
  • Pull neck and giblets out of the cavity.
  • Throw away the liver, but you can save the rest for gravy.
  • Rinse the turkey in cold water and dry with paper towels.
  • Season the inside and out with salt and pepper.
  • Fill the turkey with aromatics such as chopped onions, carrots, apples and herbs.
  • Place breast side up in a roasting pan
  • Brush with melted butter
  • Tent with foil and roast for 2 hours (for a 10-12 lb turkey) add an extra 15 mins per lb for larger birds.
  • Remove foil, baste with more melted butter and crank the oven to 425 degrees.
  • Roast for another our or until the meat at the thigh registers 165 degrees.
  • Let rest while you make gravy.

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