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Learn moreTips from the Good Housekeeping Test Kitchen to prepare a turkey the right way.
Ingredients
- 12-14 pounds turkey thawed if frozen
- 4 onions small, quartered; half used to stuff cavity, remaining used in pan
- 1/2 bunch fresh thyme bunch; half used to stuff cavity, remaining used in pan
- 3 tablespoon butter or olive oil softened; used to rub turkey
- 2 carrots cut into 2-inch pieces
- 2 stalks celery cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 cup low-sodium chicken broth
Preparation
- Heat oven to 375°F. Working on a baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Pat turkey dry.
- Stuff half of the onions and thyme into the main cavity. Tie turkey legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with butter or oil and season with 1/2 teaspoon each salt and pepper.
- Place turkey neck, carrots, celery, and remaining onions and thyme in a large roasting pan. Place a roasting rack in pan and place turkey on top.
- Roast turkey until a thermometer inserted into the thickest part of the thigh registers 165°F, about 2 1/2 to 3 hours. Cover turkey loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.
- Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to a carving board or cutting board set in a rimmed baking sheet to catch juices while carving. Cover loosely with foil and let rest at least 30 minutes. Reserve pan and contents to make gravy. Carve and garnish turkey as desired.