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Roast Turkey


Ready In: 235 Minutes
Prep Time: 15 Minutes
Cook Time: 205 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat the oven to 425°.
  • Pull out the neck, gizzard and liver from inside the turkey cavity. Check the neck flap. Rinse under cold water and then pat dry inside and out with a paper towel.
  • Season the cavity with the salt, pepper, onion, carrot, celery, bouquet garni and lemon. Truss the legs together and tuck the wings under the bird. Brush with oil.
  • Place on a roasting rack, breast side up. Place in a roasting pan. Roast the turkey for 45 minutes. Make sure the neck is facing the back of the oven. Lower the heat to 375° and continue to roast, basting with the pan drippings for another 1-1/2 - 2 hours or until the internal temperature reads 170°. Check using an instant read thermometer inserted in the thickest part of the thigh being careful not to touch the bone.
  • Allow the bird to rest outside of the oven for 15 minutes to allow the juices to flow throughout the bird.
  •  SAVE