Holiday Turkey

Preheat oven to 425 degrees. **It’s always a good idea to consult the chart on the turkey packaging for apx roasting times for the size of bird you have (or look it up online).** Prepare the Stuffing for the bird first. Rinse the turkey inside and out and put the giblets aside in a saucepan for Stock for the Turkey Gravy. Salt the cavity well and then loosely stuff with bread stuffing. Sew up the cavity with kitchen string or close with metal skewers. Season the outside of the bird with salt and pepper.

In the bottom of the roasting pan place large pieces of celery, an onion, peeled and cut into large chunks and a quartered lemon. Rest the turkey on top breast side down (for more moist white meat). Roast for 30 minutes and melt the butter in a small saucepan with your combination of dried herbs. 

Reduce the temperature to 325 degrees and pour the butter/herb mixture over the turkey, using a basting brush to help coat the bird’s skin. Every 30 minutes or so baste the turkey with the pan juices.  Roasting times will vary depending on the size of the turkey-consult a chart and keep a meat thermometer handy. The meat should reach 180 degrees in the thicker areas not near a bone. Put the turkey on a platter to rest for about  30-40 minutes before carving. Strain the pan juices and reserve to use for gravy.