How to Cook a Turkey

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Arrange the onion, celery, and carrot in a large, shallow roasting pan.

3. 3

   Set the turkey breast-side up on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.

4. 4

   Mix the salt, black pepper, and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Tuck the wing tips under the bird.

5. 5

   Melt the butter in a small saucepan over medium heat until the edges turn golden, about 2 minutes. Add the rosemary and sage; cook and stir until fragrant, about 1 minute.

6. 6

   Place the rosemary and sage inside the cavity of the turkey; reserve the melted butter. Tie the turkey legs together with twine.

7. 7

   Brush the melted butter over the turkey. Season with the remaining salt mixture.

8. 8

   Bake the turkey, uncovered, in the preheated oven until the bone is no longer pink and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees F (82 degrees C).

9. 9

   Remove the turkey from the oven and let it rest in a warm area for 10 to 15 minutes before slicing.

• Calories 35.43 kcal Low Source
• Protein 2.57 g Low Source
• Carbs 1.21 g Moderate
• Total Fat 2.24 g Low Source
• Saturated Fat 1.23 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 13.29 mg Low Source
• Sodium 25.52 mg Low Source
• Fiber 0.36 g Low Source
• Sugar 0.49 g Low Source
• Added Sugar 0.01 g Low Source
• Calcium 5.81 mg Low Source
• Iron 0.28 mg Low Source
• Potassium 28.65 mg Low Source
• Vitamin A 1.43 mcg_rae Low Source
• Vitamin C 0.1 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅