Turkey

Growing up, I used to always help my mom or dad make the turkey dinners, so when I moved out it was no problem for me to make one on my own. It's one of those things where I never needed a recipe for, except to know how long to bake it for. It is Canadian Thanksgiving this weekend and I made a turkey dinner for my boyfriend, our roommate and his girlfriend. To me, it is very simple, just takes time. The recipe would be below:

Turkey
Thawed turkey
Salt & Pepper
Butter
Water

Cooking times is as follows:

Weight of Bird	Roasting Time  (Unstuffed)	Roasting Time  (Stuffed)
10 to 18  pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2  hours
18 to  22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24  pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29  pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4  hours

Once your turkey is thawed, pat dry. Including the inside of the bird. Salt and pepper the bird generously. Rub a light layer of butter all over the bird. Gently force your fingers underneath the skin on the breast. Add some butter under the skin being careful not to rip the skin. If you feel too much tension, don't continue. Once the bird has been seasoned and butter would be when you'd want to stuff it (Click here or the side for my stuffing recipe). Transfer to roasting pan. Preferably one with a wire rack insert, so the bird does not sit directly on the bottom of the pan. Pour enough water in the pan to just cover the bottom on all sides. 

Bake at 350° F. After approximately each hour of cooking time, you'll want to check on the bird to ensure it has enough liquid at the bottom. This would be when you would baste if desired. For the remaining 30 minutes of cook time, cook without the lid to crisp up the skin. Once the turkey juices run clear (or check with a meat thermometer) transfer to large tray. Allow to rest before craving.