Here is the way that I roast my turkey. My secret is what I use to cook it in. My late sister-in-law, Pam, gave me a large electric roaster as a wedding shower gift. She wanted me to have something that I would use. I would not think of cooking a turkey any other way.
10-14 pound brined turkey
2-3 stalks celery, cut into thirds
1 large onion, peeled and cut in half
4 cloves garlic
4 tablespoons butter, divided
Remove turkey from brine and allow it to come to room temperature, about 15-20 minutes.
Preheat oven or roaster to 375℉.
Place celery, onion and garlic in turkey cavity. Sprinkle inside and outside of turkey with Creole seasoning. Place turkey breast side up on a baking rack in a roasting pan or roaster. Place a tablespoon of butter where the thigh meets the body and where the wing meets the breast. Roast the turkey for 15 minutes per pound, basting occasionally. Add the giblets and neck halfway through the cooking time. A thermometer should register 165℉ in the thickest part of the thigh when the turkey is done. All juices will run clear when pierced with a knife. Remove from oven or roaster and allow to rest 15-20 minutes before carving. Note: Don’t depend on the included pop-up thermometer. zYpur breast will overcook and be dry.
Good Cooking, Good Eating and Good Living!!!