1. Thawing the Turkey

If using frozen turkey, place it in the refrigerator (in a leak-proof bag or tray). Allow 24 hours per 4–5 pounds.

• 12 lb turkey = 3 days to thaw in fridge

• Never thaw on the counter (unsafe)

2. Prepare the Bird

• Remove the giblets and neck from the cavity.

• Pat the turkey dry with paper towels—moisture is the enemy of crisp skin!

3. Season the Skin (and Under)

Mix softened butter with salt, pepper, garlic powder, onion powder, thyme, and paprika.

• Gently loosen the skin above the breasts.

• Rub half the butter mixture under the skin, directly on the meat.

• Rub the rest over the entire surface.

4. Fill the Cavity (For Aromatics, Not Stuffing)

Stuff the cavity with:

• Lemon halves

• Onion wedges

• Apple halves

• Garlic cloves

• Rosemary and thyme sprigs

This infuses the meat with subtle, herbal flavor while it roasts.

5. Set Up Your Roasting Pan

• Scatter carrots and celery on the bottom of the roasting pan.

• Add 2 cups of broth.

• Set a roasting rack over the vegetables and place turkey breast-side up.

6. Roast Time

• Preheat oven to 325°F.

• Place turkey in the oven uncovered.

• Roast about 13–15 minutes per pound.

  • 12 lb turkey = ~3 hours

• Baste every 30–45 minutes with pan juices.

• If the skin starts to brown too fast, tent loosely with foil.

7. Check Temperature

Insert a meat thermometer into the thickest part of the thigh (not touching bone).

• Breast should read 165°F

• Thigh should read 175°F

8. Rest Before Carving

Remove the turkey from oven and let it rest on the counter for 30–45 minutes, covered loosely with foil. This is critical for juicy meat.