Amateur Kitchen is showing you step-by-step on how to make the perfect roasted turkey for Thanksgiving Day. Along with sharing tips and strategies for the big day.
Prep: 15 minutes
Cook: 3 hours
10 lb Turkey, thawed
1 Onion, quartered
2 Carrots, cut into thirds
2 Celery Stalks, cut into thirds
3 tbsp Fresh Sage (about 4 stems)
3 tbsp Fresh Thyme (stems can stay on)
3 tbsp Fresh Rosemary (about 4 stems)
6 tbsp Butter, softened
2 tbsp Salt
2 tbsp Pepper
Preheat oven to 325 degrees. Thaw the turkey, take the neck and giblets out and pat turkey dry. (Reserve the neck if making turkey stock.) Stuff the turkey with onion, carrots, celery stalks, sage, thyme and rosemary; if working with a larger turkey just add in more vegetables.
Rub butter all over the turkey, on top of the skin and under the skin - where you can reach. Season with salt and pepper and place turkey in a roasting bag. Seal the bag then slit a few holes on top to allow for steam to release. Place a digital thermometer into the thigh and place the turkey in the oven; roast for 2 hours for a 10 pound turkey. (For each additional pound over 10, roast for another 15 minutes/pound.)
After 2 hours turn the heat up to 425 degrees and roast for an additional hour or until the turkey reaches an internal temperature of 165 degrees. Take the turkey out of the oven and allow for the meat to rest before carving, about 20 minutes. Reserve the drippings for our homemade TURKEY GRAVY RECIPE.