Thanksgiving Day Turkey

AmateurKitchen's picture

Dec. 03, 2012

In this video Jen is showing us how to make a perfect Thanksgiving turkey to treat family and friends. Enjoy!


Turkey 10 Pound , thawed
Onion 1 , quartered
Carrot 2 , cut into thirds
Celery stalk 2 , cut into thirds
Fresh sage 3 Tablespoon
Fresh thyme 3 Tablespoon
Fresh rosemary 3 Tablespoon
Butter 6 Tablespoon , softened
Salt 2 Tablespoon
Pepper 2 Tablespoon
Flour 1 Tablespoon



1. Preheat oven to 325 degree F.

2. Thaw turkey, and remove neck and giblets. Rinse and pat turkey dry.

3. Stuff turkey with onion, carrot, celery, sage, thyme, and rosemary.

4. Rub butter all over the turkey. Run finger and separate turkey skin. Apply butter under the skin.

5. Season with salt and pepper. Also season some of the inside stuffing.

6. In a plastic bag, put some flour. Shake and coat it evenly, and discard excess. Drop prepared turkey in the bag, and seal it nice and tight. Make some holes in the bag for steam to escape.

7. In a roasting pan, place the turkey. Insert a digital thermometer into the thigh.


8. Pop the pan in oven and roast turkey for 2 hours.

9. After 2 hours, turn up the oven to 425 degree and roast for additional 60 minutes or until the internal temperature reaches 165 degrees.

10. Remove turkey from the oven and let it rest for 15- 20 minutes before carving.


11. Carve turkey and serve it hot with gravy.


Reserve and prepare turkey stock with turkey neck later.

For large turkey, stuff more vegetables as per your choice.

For 10 pound turkey you need to roast for 2 hours but if your turkey is bigger in size then for each additional pound roast for another 15 minutes per pound.

Reserve turkey drippings for preparing turkey gravy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 397Calories from Fat 186

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 758 mg31.58%

Total Carbohydrates 3 g1%

Dietary Fiber 1 g4%


Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet