Thanksgiving Turkey

Ingredients:

• 1 turkey, thawed (I prefer Butterball)
• 6 stalks of celery, cut in half
• 1 white onion, cut into chucnks of 4
• 4-6 carrots, cut in half
• poultry seasoning
• salted butter

Directions:

1. Preheat oven to 350 F.
2. Prepare turkey according to directions. (remove bag of gizzards, etc.)
3. Place turkey in a large pan, preferably one with a lid.
4. Stuff onion, carrots and celery into turkey along with a stick of butter. Place remaining veggies around the turkey. Add 2 cups of water to pan.
5. Tie together the turkey's legs with baker's twine.
6. Rub the entire turkey well with butter. (I prefer spread butter for this step)
7. Tuck butter heavily into any crevices on the turkey. (legs, wings, etc.)
8. Sprinkle poultry seasoning generously all over turkey.
9. Cover turkey and place in oven. Time according to weight. (If your pan doesn't have a lid, you can use aluminum foil)
10. Take turkey out each hour and baste to keep moist. When there are only 2 hours left, baste every 30 minutes.
11. When you have 30 minutes left, you can uncover the turkey to let the skin brown. This is an optional step.
12. Carve and Enjoy!

*Store in an airtight container in refrigerator for up to 2 days.

*According to the weight of your turkey, you can add more or less butter and/or veggies. My turkey was 15 pounds for reference.

*If using a turkey breast, follow all directions except stuffing the turkey. You can just add all of the vegetables around the turkey for flavor.