Roast Turkey - Classic

Summary

No bells or whistles, just a classic recipe that I found in Canadian Living. Everyone always finds it delicious. Excellent for large gatherings.

Recipe Story

This is my go-to turkey recipe. I love it because everyone else does and it doesn't require you to be a culinary expert.

Recipe Details

Serves: 14
Difficulty: Moderate
Prep: 25 Minutes
Cook: 4 Hours
Budget: $11-25

Ingredients

1 15 pound Turkey
1 large yellow onion - cut into quarters
2 large celery stalks - cut into small chunks
1 Teaspoon marjoram
2 1/2 Teaspoons dried sage
1/4 Cup Butter - melted
1/2 Teaspoon Black Pepper

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Directions

1. Prepare the turkey (remove giblets and neck, clean, dry).
2. Stuff celery, onion and half of the sage and marjoram (you'll use the rest soon) into the turkey.
3. Seal up that sucker - tie the legs together, seal the neck.
4. Grease up a roasting pan and place the bird breast side up (you'll have to twist the wings under the back to do this).
5. Mix the remaining ingredients and brush evenly over the turkey.
6. With the oven at 325f, roast that sucker for a little bit over 3 hours. It'll be read when a meat thermometer in the thigh reads 170f. Also when you skewer it, the juices should be clear. Also it should look delicious.
7. While that's happening, use a baster to collect the runoff in the pan and pour over the turkey.
8. When its done, take out and put on a board. Make a little house for it out of foil let it sit there for 30 minutes. Place on a bed of steamed veggies, potatoes, or nothing at all, your call. Serve, eat, and enjooooy!