- 10-12 pound turkey
- salt and pepper to taste
- chopped onions
- chopped carrots
- chopped apples
- Preheat oven to 325 F°.
- Pull the neck and giblets out of the cavity; discard the liver but save the rest of the giblets for the gravy.
- Pat the turkey dry with paper towels. Season inside and out with salt and pepper. Fill inside with aromatics like apples, carrots, chopped onions, and herbs. Place turkey breast-side up in a roasting pan. Brush with melted butter.
- Tent turkey with aluminum foil and roast for 2 hours (for a turkey larger than 10-12lbs, add an extra 15 minutes per additional pound).
- Remove aluminum foil and baste turkey with more melted butter. Increase oven to to 425 F°. Roast for an additional hour or until the meat at the thigh registers 165 F°.
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