Roasted Thanksgiving Turkey
Recipe type: Thanksgiving TURKEY
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
Roasted Thanksgiving Turkey is super easy and stress-free! Nothing fancy to this method, just a simple and easy prep to clean and stuff the turkey and into the oven it goes. Slow roasting the turkey is super simple and turns out perfect every time!
  • 1 - (12-14 pound) turkey (grain-fed turkey), defrosted, rinsed, cleaned
  • 2 or 3 large onions - peeled, chopped into large chunks
  • 1 large green pepper - cord, chopped into large chunks
  • 4 garlic cloves
  • olive oil
  • salt and pepper
  • 1 to 2 cups of water or white wine
  • large roasting pan
  1. Preheat oven to 325 degrees. Remove some of the racks to make room, and adjust a rack to the lowest position.
  2. Stuff the inside of the bird with chunks of green peppers, onions and garlic.
  3. Place the turkey on a roasting rack in a roasting pan; breast side up and drizzle generously with olive oil over the bird, and season with salt and pepper. Pour water or white wine into the pan under the turkey.
  4. Cover with foil wrap and place into the oven. Follow the directions on the package for how many hours to cook the turkey, usually 20 minutes per pound. Or when the thermometer reaches the proper temperature, 165 -180 degrees F, depending on size.
  5. UNCOVER the turkey for the last hour. This will give the turkey the chance to get its golden-brown color. Hold onto the foil wrap! You will need to "reuse" it again to cover the turkey once you remove it from the oven to keep it warm and while it sits before carving.
  6. When the turkey is ready, remove it from oven. Set it aside and COVER with foil wrap. Allow it to rest for 15 to 20 minutes before carving. This will allow the bird to retain all its juices and not dry out. Use a large fork or spoon to remove the vegetables from inside the turkey and discard them.
  7. Transfer turkey to a carving board, or serving platter. When carving the turkey, always go against the grain of the meat. Serve!
  8. Serves 8 to 10
Recipe by 2 Sisters Recipes by Anna and Liz at