Traditional Roast Turkey | Homemade Cooking

On Sunday I like preparing and cooking an easy meal for dinner that I can use twice.  Roasting a turkey is not too difficult and makes wonderful Turkey Panini's the next day on Monday.  Remember to save all your turkey bones to make a turkey stock perfect for soups.  Before making this roasted turkey thaw it out about 2 days in the refrigerator.

Ingredients 

• 1 stick of butter
• 1 cup of chopped celery
• 1/2 cup of chopped carrots
• 1 cup of chopped onion
• 2 cloves of garlic chopped
• 1/2 cup of fresh cranberries
• 4 cups of cubed herb seasoned stuffing 
• 1 cup of broth
• 1 whole turkey about 10 lbs
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1  teaspoon of onion powder
• 1 teaspoon of garlic powder 
• 1 tablespoon of Olive oil
• 3 sprigs of thyme; chopped
• 3-4 sage leaves; chopped
• Butchers Twine

1st preheat your oven to 350 degrees, in a large skillet heat butter over medium-high heat.  Add celery, carrots, onion, garlic and cranberries.  Cook the mixture for about 10 minutes.  Next, add stuffing mix and broth; stir until absorbed.

2nd Place turkey in a large roasting pan after disregarding all the insides and rub with oil.  In a small bowl combine salt, pepper, onion powder, garlic powder, thyme and sage.  Sprinkle the spice mixture all over the turkey inside and out.  

3rd Spoon the stuffing mixture into the turkey cavity.  and tie legs together with butchers twine.  Cover and Cook the turkey for about 3-4 hours; the internal temperature should read 165 degrees. 

4th Finally, transfer turkey to a serving platter and let stand for 15 minutes before carving into.