I have never made a turkey in my life.  And I admit, the thought does truly intimidate me.  How do you know if it’s cooking? What does the internal temperature have to be for it to be done? How many hours per pound do you cook it for? I mean, the questions and anxieties could go on and on. So, we usually go out for Thanksgiving dinner and let others cook the turkey dry.

Well, I am going to be reformed (I hope!).  After finding this ridiculously easy turkey recipe, (by Trisha Yearwood) I have no excuse anymore. I am forging ahead, breaking new ground and getting over my turkey cooking aversion. I am going to cook a turkey this weekend, yes I am!

So, whether you are cooking for family this weekend for Canadian Thanksgiving, or maybe doing a dry-run for your celebrations in November, why don’t you try too and see how it goes.  I’ll post my full adventure next week and I hope to be a super whiz at doing the turkey that I’ll do it every year going forward! Have fun.

Trisha Yearwood’s No-Baste, No-Bother Roasted Turkey

• 1 (12-pound) Turkey, completely thawed, all giblets removed
• 1/2cup(s) Salted Butter, softened
• 2 tablespoon(s) Salt
• 2 teaspoon(s) Pepper
• 2 stalk(s) Celery, cut in lengths to fit turkey cavity
• 1 medium Sweet Onion (Such As Vidalia), cut in half
• 1 large Carrot
• 2 cup(s) Boiling Water

Directions

• Adjust oven racks so covered roasting pan fits easily inside oven. Preheat oven to 500 degrees F.
• Rub butter on outside and in cavity of turkey. A self-basting turkey will not require all of the butter. Sprinkle salt and pepper on outside of turkey. Put celery, onion, and carrot in cavity. Place turkey, breast side up, in a large roasting pan. Pour boiling water into pan. Cover with a tight-fitting lid and put pan in preheated oven.
• Start a timer when oven temperature returns to 500 degrees F. Bake exactly 1 hour and turn off oven.
• Do not open oven door. Leave turkey in oven until oven cools; this may take 4 to 6 hours.
• Reserve pan juices and refrigerate turkey if it will not be served after roasting.

recipe credit: country living magazine