Baked Turkey, Traditional for Thanksgiving

Preparing a turkey for the holidays is so easy. No fuss, no stress following my directions. This turkey is flavored through and through. It is moist and not dry. Only way you can make this turkey dry is by overbaking. All you need is a turkey, butter, salt, pepper, and seasonings.

1- 10-12lb Turkey, frozen - thawed or fresh
2 sticks softened butter
1/2 tsp sage
1/2 tsp poultry seasoning
salt & pepper
onion & celery
extra sage and poultry seasoning for inside of the turkey, about 1/2 tsp each

Preheat oven to 375 degrees
Wash turkey removing giblets and neck bone. Pat dry so the skin will brown golden and get crispy. Set aside.
Stir together butter, sage, and poultry seasoning.
Chop large onion in half. Cut 2-3 stalks celery in large pieces.
Salt and pepper the inside of the turkey and sprinkle the extra sage and poultry seasoning inside the cavity.
Taking your fingers, carefully run them under the skin on the breast of the turkey so as not to tear the skin. Take big pats of butter mixture and rub it under the skin pushing butter all over the breast inside the skin. Run the remaining butter on the outer skin of the turkey, covering outside of the breasts, legs, thighs, and wings. Salt & Pepper to taste. Stuff onion and celery in cavity of the turkey. Place turkey in roasting pan and cover with tin foil.
Bake 3-4 hours depending on size of your turkey. Watch the pop-up button. Once it has popped up, then check with meat thermometer for turkey to be 180 degrees.

Enjoy!
Karen & Paul

Dressing link    • Cornbread Dressing with Chicken  

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