Baked Turkey – recipe


Baked Turkey

By Natasha Carmon

It’s that time of year when it’s time to stuff a big bird. I’m talking about a turkey. Turkeys are simple to cook. I have a few suggestions on how you can prepare your turkey for a holiday dinner to lessen the problems you may run into.

Less is more when it comes to turkey. I basically use butter, salt, and pepper to season mine. I don’t like meat overly seasoned with different spices. A really good dressing and cranberry sauce compliment a simple turkey.

Some prefer to cook theirs in a covered roaster pan. I usually cook mine in an aluminum disposable pan uncovered for fewer cleanups. Who wants to scrub a big roaster pan after eating a holiday dinner? Unless you need something to do, go ahead, but try to focus on enjoying the holiday.


1 whole turkey

2 cans of chicken broth

1 apple

1 orange

4 to 5 celery stalks

4 to 5 carrots

2 onions

2 tbsp butter

Salt to taste

Remove the giblet bag, necks, and whatever else is up in there. Wash the bird thoroughly; pat dry. Take the butter and give the bird a butter massage. Rub every inch including the inside. Generously salt the turkey inside and out. Cut up the apples and oranges and 1 onion into quarters and stuff them inside the cavity. The fruit will keep the meat moist.

Layer the carrots, celery and onion on the bottom of the pan and pour in 2 cans of chicken broth. Place the turkey on top of the vegetables. Turn on the oven to 275-300 degrees and place the pan inside. Let it cook on low for 4-6 hours. Baste the turkey with the juices in the pan. Use a meat thermometer to check for the correct temperature. Remove from the oven and slice when the turkey is ready.

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