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Tips from the Good Housekeeping Test Kitchen to prepare a turkey the right way.
1 min
Prep Time
3 min
Total Time
12-14
Servings
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.