Ingredients
Scale
- 12 lb Whole Turkey (Look for holiday sales under $0.50/lb) – $6.00
- 1 large Yellow Onion, quartered – $0.60
- 3 stalks Celery, chopped – $0.70
- 4 tbsp Salted Butter or Margarine, softened – $0.50
- 2 cups Chicken or Turkey Stock (Store brand) – $1.00
- 1 tbsp Salt and 1 tsp Black Pepper – Pantry Staple
- 1 tsp Dried Thyme or Rosemary – $0.20
Instructions
- Thaw your turkey completely in the refrigerator several days before you plan to cook. Remove the giblets and pat the skin extremely dry with paper towels. Rub the softened butter or margarine all over the outside of the bird and under the skin of the breast. Generously sprinkle the salt, pepper, and dried herbs inside the cavity and over the exterior. Stuff the quartered onion and celery stalks into the cavity to provide aromatic moisture from the inside out.
- Preheat your oven to 325°F (165°C). Place the turkey on a rack in a shallow roasting pan. Pour the stock into the bottom of the pan to keep the environment humid. Roast the turkey until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This usually takes about 13-15 minutes per pound. Once finished, remove the turkey from the oven and let it rest for at least 30 minutes before touching it.
- After the turkey has rested, carve the meat entirely off the bone. Slice the breast meat into even pieces and pull the dark meat from the legs and thighs. Arrange the meat in a large, oven-safe baking dish. Pour about half a cup of the pan drippings over the sliced meat to keep it hydrated. Cover the dish tightly with a double layer of plastic wrap once it has cooled slightly, then a layer of aluminum foil. Refrigerate for up to two days.
- On Christmas Day, take the dish out of the fridge 30 minutes before reheating to take the chill off. Remove the plastic wrap but replace the aluminum foil tightly. Heat the oven to 300°F (150°C). Bake for 20-30 minutes or until the meat is steamed through and hot. This low-and-slow reheat method prevents the turkey from drying out, ensuring every slice is as moist as if it just came out of the initial roast.
- Cook Time: 2 hours 50 minutes