The turkey is the star of the Thanksgiving dinner but sometimes cooking one can be a little intimidating. Don’t let it be – we’ll walk you through step-by-step how we cook ours.
Prep time: 30 minutes
Cook time: 5 hours
- Turkey (we used a 10-pound one for this recipe)
- 6 celery stalks, cut into fourths
- Small onion, chopped
- 3 carrots, peeled and cut into fourths
- 3 tablespoons plus 2 teaspoons kosher salt
- 2 tablespoons plus 1 teaspoon ground black pepper
- 1 1/2 cups unsalted butter
- Large onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh rosemary (or 2 teaspoons dried rosemary)
- 1 cup extra-virgin olive oil
Preheat oven to 325°F and move racks to lowest levels possible.
Remove turkey from packaging and rinse with water. Remove giblets and innards from cavity and place in large pot. Add 2 stalks celery, small onion and one carrot and add enough water to cover. Season with 2 teaspoons salt and 1 teaspoon pepper. Cook over medium heat until turkey is fully cooked and cooled.
Drain water from cavity of turkey. Using your fingers, separate skin from breast to create a large pocket. Break 1/2 cup butter (one stick) into 4 or 5 pieces and place in pocket. Press down slightly with your hands.
Fold wings under turkey. Stuff cavity with 1/2 cup butter, 4 stalks celery, large onion, 2 carrots, garlic. Fill cavity as much as possible, reserving anything that won’t fit.
Transfer turkey to roasting pan. Break 1/2 cup butter into 2 pieces and place in roasting pan around turkey. Add any remaining reserved vegetables. Drizzle olive oil over turkey and rub into skin with hands. Season with 3 tablespoons salt and 2 tablespoons pepper, rubbing into skin after addition. Place in oven and cook about 20-25 minutes per pound, basting with liquids from bottom of roasting pan every 30 minutes.
Once thickest part of turkey breast registers 165°, remove from oven. Let sit about 30 minutes.
Pick meat from turkey and place into crock of slow cooker. Strain liquid from roasting pan and pot with giblets into crock with turkey. Discard all contents from strainer.
Slow cooker crock can be placed in refrigerator until ready to use. To reheat, return crock to slow cooker and warm over high heat, about 1-2 hours.
ORANGE & FIELD TIP: To avoid cross-contamination, we suggest having all ingredients measured, chopped and prepared prior to working with the turkey.