How to Roast a Thanksgiving Turkey
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  • 20 lb turkey=5 days to thaw
  • 2 tbsp Fresh Parsley, chopped 1 tbsp Fresh Rosemary, chopped 1 tbsp Fresh Oregano, chopped ½ tsp. Kosher Salt ¼ tsp. Fresh Ground Black Pepper 2 c Liquid (water, chicken stock or white wine) Kitchen String Instructions Preheat oven to 325 degrees. Place your turkey on the rack of a roasting pan breast side up. If not already done, tie the legs together with kitchen string. If you don't have a rack, lay some vegetables like carrots or celery underneath the turkey so that the turkey is elevated. Combine the butter, parsley, rosemary, oregano, salt and pepper in a bowl; then brush it all over the turkey. Pour your liquid into the bottom of your roasting pan and place in the oven. Cook your turkey according to the roasting chart below or approximately 20 minutes per pound. Basting periodically throughout. Remove turkey from the oven and allow to cool for 15 minutes before carving. 3.2.2807
  • 4½-7 lbs 2-2½ hrs.
  • 7-9 lbs 2½-3 hrs.
  • 9-18 lbs 3-3½ hrs.
  • 18-22 lbs 3½-4 hrs.
  • 22-24 lbs 4-4½ hrs.
  • 24-30 lbs 4½-5 hrs.



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