Ingredients

  • 1 fresh or thawed frozen whole turkey (10 to 12 pounds)
  • 1 stalk celery, cut into large pieces
  • 2 dried bay leaves
  • 2 medium carrots, cut into large pieces
  • 2 medium onions, quartered
  • 4 tablespoons butter, room temperature
  • 1 teaspoon poultry seasoning, such as Bell's
  • Coarse salt and ground pepper

Ready In 225 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees.
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Step 2

  • Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
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Step 3

  • Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
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Step 4

  • Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck.
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Step 5

  • Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.)
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  • Length: 240 minutes

Step 6

  • Let rest 30 minutes before carving.
  • Length: 30 minutes