It’s time to start thawing your frozen turkey if you haven’t already. It can take a few days to thaw to the center when thawing in the refrigerator.
I’ve tried different methods of roasting turkey over the years. My Grandma, in later years, discovered the plastic roasting bag, and once she did, she swore by it, and said the bag really helped make the moistest turkey ever. So, for a while I did the same thing, slow-roasting it through the night at very low temperature until done the next morning.
I don’t feel so comfortable cooking in plastic anymore, and this year, I’m changing it up even more and not only using a covered roasting pan, but I’m not putting my turkey on until early morning. I’m thinking I don’t want to baste in the wee hours this year like I’ve done in the past.
Here’s my simple recipe for roasting a Thanksgiving turkey.
- 20 – 24 pound turkey
- salted (real) butter
- yellow onion
- 1 – 2 boxes chicken broth
- salt and pepper
- With hands, smear butter all over (thawed and prepped) turkey, top and bottom.
- Place in roaster pan.
- Chop one whole onion and several stalks of celery and place inside turkey.
- Salt and pepper turkey.
- Add one box of chicken broth to pan, pouring some over turkey.
- Place lid on pan and bake at 300 – 325 until done. (See temperature and cooking time guide here.)
- Baste turkey several times during cooking time, adding more chicken broth as necessary.