To prepare a turkey for Thanksgiving, season the bird, tuck the wing tips under the breast, tie the drumsticks together, and set the turkey in a roasting pan. Bake at 325 degrees Fahrenheit for 20 minutes per pound. You need a large baking pan, seasonings, butter, vegetables, and aluminum foil.
- Season the turkey
Thoroughly salt and pepper the entire turkey on all sides including inside the body cavities. Soften a stick of butter, and push some of the butter underneath the skin on the breast using clean fingers. Rub the rest of the butter over the turkey.
- Tuck the wings, and tie the legs
Pull the tips of the wings forward, and then fold them backwards underneath the breast. Tie the ends of the drumsticks together with a piece of kitchen string or unflavored dental floss.
- Cover the breast with foil
Place a piece of aluminum foil loosely over the breast of the turkey.
- Place vegetables in the roasting pan
If desired, chop two carrots, two celery ribs and a large onion into chunks, and spread the chunks across the bottom of a large roasting pan.
- Place turkey in the roasting pan
Place the turkey, breast-side-up on the chopped vegetables. Pour 1 cup of water into the bottom of the pan.
- Roast low and slow
Place the roasting pan in the over. Cook at 325 F for about 20 minutes per pound based on the raw weight of the turkey. Remove the foil one hour before the turkey should be done.
- Let the turkey rest
Test the temperature of the turkey with an instant read thermometer in the middle of the thigh. When it reads 165 degrees Fahrenheit, remove the turkey from the oven. Let the turkey rest 20 to 40 minutes before carving.