Roasted Fresh Turkey
- Heat oven to 325 F.
- In bowl combine onions, carrot, celery, fresh thyme and 1 tablespoon melted butter. Fill cavity of turkey with mixture.
- Tuck wings behind back. Using center of a five-foot length of heavy kitchen twine, tie the legs together at the ankles. Run the twine around the thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Cut off excess twine.
- Place turkey on a rack in open roasting pan breast side up.
- Combine remaining melted butter and dried herbs; brush turkey with mixture. Place a large piece of foil over the breast and wings.
- Roast in the oven according to package directions or use the USDA timetable below as a reference.
- Baste occasionally with pan juices.
- One hour before turkey is done, remove the foil so the turkey browns. If turkey reaches desired color before it finishes cooking, place the aluminum foil cover back on top of the turkey.
- Remove turkey from oven and allow to rest 20 minutes before carving.
NOTE: Feel free to substitute a different herb, spice or fresh veggie/fruit combination to suit your tastes and preferences.
USDA Timetable for Turkey Roasting in 325°F Oven
Times are approximate; oven temperatures vary. A whole turkey is safe when a food thermometer registers a minimum internal temperature of 165°F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
UNSTUFFED
4-8 pounds (Breast): 1½ to 3¼ hours
8-12 pounds: 2¾ to 3 hours
12-14 pounds: 3 to 3¾ hours
14-18 pounds: 3¾ to 4¼ hours
18-20 pounds: 4¼ to 4½ hours
20-24 pounds: 4½ to 5 hours
Shop Ingredients
Directions
- Heat oven to 325 F.
- In bowl combine onions, carrot, celery, fresh thyme and 1 tablespoon melted butter. Fill cavity of turkey with mixture.
- Tuck wings behind back. Using center of a five-foot length of heavy kitchen twine, tie the legs together at the ankles. Run the twine around the thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Cut off excess twine.
- Place turkey on a rack in open roasting pan breast side up.
- Combine remaining melted butter and dried herbs; brush turkey with mixture. Place a large piece of foil over the breast and wings.
- Roast in the oven according to package directions or use the USDA timetable below as a reference.
- Baste occasionally with pan juices.
- One hour before turkey is done, remove the foil so the turkey browns. If turkey reaches desired color before it finishes cooking, place the aluminum foil cover back on top of the turkey.
- Remove turkey from oven and allow to rest 20 minutes before carving.
NOTE: Feel free to substitute a different herb, spice or fresh veggie/fruit combination to suit your tastes and preferences.
USDA Timetable for Turkey Roasting in 325°F Oven
Times are approximate; oven temperatures vary. A whole turkey is safe when a food thermometer registers a minimum internal temperature of 165°F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
UNSTUFFED
4-8 pounds (Breast): 1½ to 3¼ hours
8-12 pounds: 2¾ to 3 hours
12-14 pounds: 3 to 3¾ hours
14-18 pounds: 3¾ to 4¼ hours
18-20 pounds: 4¼ to 4½ hours
20-24 pounds: 4½ to 5 hours