Description
Perfectly roasted turkey for your holiday gatherings.
Ingredients
Scale
- 12 pounds turkey
- to taste salt and pepper
- 14 ounces chicken broth (can also use water or turkey broth)
- 4 tablespoons butter
Instructions
- Heat oven to 325℉.
- Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
- Place turkey into roasting pan breast side up.
- Tuck turkey wings under and tie or clamp legs together.
- Salt and pepper the inside cavity of the turkey.
- Dry outside of turkey with a paper towel (don’t wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
- Baste turkey with melted butter. Salt and pepper all over.
- Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165℉ and 180℉. The juices should run clear.
- Add broth into the bottom of the pan. (Water will also work).
- Tent foil over the turkey as it cooks. Cook in preheated oven for 3 ½ – 4 hours (depending on the size of your turkey).
- After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
- Keep turkey covered with foil to keep warm while it rests.
Notes
- Cooking time may vary depending on the size of your turkey.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/12 of turkey
- Calories: 300
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg