A culinary adventure that would not only fulfill your turkey dreams but also teach everyone a thing or two about making the most magnificent Roast Turkey.


Roast Turkey Serves: 10
You Need
Turkey , rinsed and dried 1, 10-12 pounds
Butter, melted 1 stick
Onions 3 cut into ½ inch thick rings
Lemons 3 cut in half
Parsley 10 whole sprigs
Celery 4 stalks Carrots 4-5 whole
Get Cookin’ •
Preheat oven to 425. •
Stuff cavity of turkey with halved lemons and parsley. •
Tie the legs of the turkey together with kitchen string and tuck the wings behind the turkey neck. • Place the turkey in a roasting pan on a bed of the sliced onions, carrots and celery stalks. •
Cook for 30 minutes and then turn oven down to 350. •
Baste with butter at least every hour until cooked through - internal temperature of 170 for breast and 180 for the thigh. Hints & Clues: •
Before cooking, rinse the inside and outside of your turkey and pat dry. •
If using a frozen turkey, allow 2 days for it to thaw in the refrigerator. •
15 -20 minutes per pound, if stuffing your bird add another 5 minutes per pound. •
When the turkey is done the juices should run clear with no trace of pink. •
Let your turkey stand for 15 minutes before carving, this allows the juices to return to the meat.