Ingredients:

  • 1 (12-14 pound) whole turkey, fresh or frozen (5.4-6.3 kg)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 4 tablespoons (1/2 stick) unsalted butter, melted (56 g)
  • 1 medium yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups chicken broth (470 ml)

Instructions:

  1. Thaw turkey completely in the fridge (allow 24 hours per 5 pounds of turkey). Pat dry inside and out with paper towels. Remove giblets and neck; discard or reserve for stock. Season the cavity with salt, pepper, thyme, rosemary, and garlic powder.
  2. Place onion, carrots, and celery in the bottom of the roasting pan. Place the turkey on the rack in the roasting pan, breast side up.
  3. Brush the entire turkey with melted butter. Season generously with salt, pepper, thyme, rosemary, and garlic powder.
  4. Preheat oven to 325°F (160°C). Roast uncovered for approximately 3.0 - 3.5 hours for a 12-14 pound turkey.
  5. Begin checking the internal temperature after 2 hours. Insert the meat thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
  6. If the skin is browning too quickly, tent the turkey loosely with aluminum foil.
  7. Once the turkey reaches 165°F (74°C), remove it from the oven and let it rest for at least 30 minutes before carving.
  8. While the turkey rests, use the pan drippings to create a simple pan sauce or gravy. Skim off excess fat, then deglaze the pan with white wine or broth and simmer until thickened.
  9. Carve the turkey and serve immediately with your favorite side dishes.