Roast Turkey

November 2, 2010 / By Foodland

Roast Turkey

A classic Thanksgiving Day turkey recipe. Also, check out our recipe for Turkey Pan Gravy.
Course Dinner, Main Course
Cuisine Turkey
Servings 1 Turkey


  • 1 turkey (12-14 lbs. gross weight)
  • 3 onions, medium sized, coarsely chopped
  • 1 carrot, medium sized, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 3 thyme
  • 1 lemon, cut quarters
  • 3 cloves garlic, peeled and smashed
  • 1 butter, melted


  1. Remove turkey and dry inside and out with paper towels.
  2. Adjust oven rack to lowest position, and heat oven to 450° F.
  3. Mix the onion, carrot, celery, thyme, lemon, and garlic and place this mixture in body cavity.
  4. Bring turkey legs together and perform a simple truss.
  5. Place the turkey on a v rack and place on a roasting pan. Baste with the melted butter.
  6. Roast for 30 minutes.
  7. Open the oven and baste the skin with drippings.
  8. Turn the oven down to 375˚.
  9. Return turkey to oven and roast for 15 minutes.
  10. Remove turkey from oven again, baste; roast for another 15 minutes.
  11. If you need more color on the turkey at this time, turn the heat back up to 450˚.
  12. Baste; roast until breast registers about 165° F. and thigh registers 170˚ to 175° F on an instant-read thermometer (30 to 45 minutes).
  13. Remove turkey from pan and let it rest until ready to carve.


If the color of the turkey gets too dark, place a piece of foil on the turkey to keep it from browning further. Save the pan drippings to make gravy.
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