Classic Roast Turkey2012-11-29
- Serves: 12
- Prep Time: 25m
- Cook Time: 4:0 h
- Ready In: 4:25 h
No bells or whistles, just a classic recipe that I found in Canadian Living. Everyone always finds it delicious. Excellent for large gatherings. This is my go-to turkey recipe. Everyone loves it and it doesn’t require you to be a culinary expert.
- 1 Turkey (About 15 Pounds)
- 1 Large Yellow Onion, quartered
- 2 Large Celery Stalks, cut into chunks
- 1 Teaspoon Marjoram
- 2 1/2 Teaspoons Dried Sage
- 1/4 Cup Butter, melted
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
Prepare the turkey (remove giblets and neck, clean and dry).
Stuff celery, onion and half of the sage and marjoram into the turkey. Tie the legs together, seal the neck.
Grease up a roasting pan and place the bird breast side up (you'll have to twist the wings under the back to do this).
Mix the remaining ingredients and brush evenly over the turkey.
With the oven at 325 F, roast the turkey for a little bit over 3 hours. Check the turkey occasionally, and using a baster, collect the runoff and pour over the turkey.
To check if it is ready, stick a meat thermometer in the thigh. It should read 170 F. Also when you skewer it, the juices should run clear.
When its done, take it out and place it on a board. Cover it in foil and let it sit there for 30 minutes.
Serve with steamed veggies, potatoes, and cranberry sauce!