How to cook a Turkey, with this recipe it's very easy. Happy Thanksgiving!!

1. How to cook a TurkeyHow to cook a Turkey
The traditional meal forThe traditional meal for
Thanksgiving is of courseThanksgiving is of course
Turkey.Turkey.
The story goes that QueenThe story goes that Queen
Elisabeth was celebrating aElisabeth was celebrating a
Harvest festival with aHarvest festival with a
roasted goose. When sheroasted goose. When she
heard that the Spanishheard that the Spanish
Armada sunk on their way toArmada sunk on their way to
attack England, she orderedattack England, she ordered
an other Goose.an other Goose.
When the Pilgrims arrivedWhen the Pilgrims arrived
from England to America,from England to America,
they replaced the Goose by athey replaced the Goose by a
Turkey. So that’s how theTurkey. So that’s how the
Turkey became the mainTurkey became the main
ingredient for thanksgivingingredient for thanksgiving
dinner.dinner.

2. RecipeRecipeThe ingredients:The ingredients:
1 (12- to 15-pound) natural Turkey1 (12- to 15-pound) natural Turkey
SaltSalt
Vegetable oilVegetable oil
Freshly ground Black PepperFreshly ground Black Pepper
4 tablespoons unsalted butter (1/2 stick)4 tablespoons unsalted butter (1/2 stick)
1/2 lemon1/2 lemon
1/2 onion, quartered1/2 onion, quartered
1 celery stick, cut into 3 pieces1 celery stick, cut into 3 pieces
Special equipment:Special equipment: For this recipe you will need a largeFor this recipe you will need a large
roasting pan fitted with a roasting rack, a brush or turkeyroasting pan fitted with a roasting rack, a brush or turkey
baster, and a meat thermometer.baster, and a meat thermometer.

3. CookingCookingThe night before you roast the turkey, remove the contents from theThe night before you roast the turkey, remove the contents from the
cavity. Discard the giblets (heart, liver, and gizzard) and reserve the neck.cavity. Discard the giblets (heart, liver, and gizzard) and reserve the neck.
Rub the turkey all over with several generous pinches of salt, including aRub the turkey all over with several generous pinches of salt, including a
few under the skin covering the breast. Place the turkey in a dish or on afew under the skin covering the breast. Place the turkey in a dish or on a
baking sheet, cover with plastic wrap, and refrigerate until the next day.baking sheet, cover with plastic wrap, and refrigerate until the next day.
Heat the oven to 350°F and place a rack in the lower third.Heat the oven to 350°F and place a rack in the lower third.
Pat the turkey dry inside and out with paper towels and tuck the wing tipsPat the turkey dry inside and out with paper towels and tuck the wing tips
back and underneath. Rub a generous amount of vegetable oil inside theback and underneath. Rub a generous amount of vegetable oil inside the
cavity and all over the outside. Season well with salt and pepper, includingcavity and all over the outside. Season well with salt and pepper, including
inside the cavity and under the skin.inside the cavity and under the skin.
Break the butter into little chunks and place them under the skin coveringBreak the butter into little chunks and place them under the skin covering
the breast. Put the lemon, onion, and celery inside the cavity.the breast. Put the lemon, onion, and celery inside the cavity.
Place the turkey, breast down, on a roasting rack set in a roasting pan andPlace the turkey, breast down, on a roasting rack set in a roasting pan and
put the reserved neck in the bottom of the pan. Roast for 45 minutes,put the reserved neck in the bottom of the pan. Roast for 45 minutes,
basting the turkey every 20 minutes once the pan juices accumulate.basting the turkey every 20 minutes once the pan juices accumulate.
After 45 minutes, flip the turkey onto its back and continue to baste andAfter 45 minutes, flip the turkey onto its back and continue to baste and
roast for about 2 to 2 1/2 hours.roast for about 2 to 2 1/2 hours.
When a meat thermometer inserted into the inner thigh registers 170°FWhen a meat thermometer inserted into the inner thigh registers 170°F
and the juices run clear, remove the turkey from the oven and let it restand the juices run clear, remove the turkey from the oven and let it rest
20 to 30 minutes before carving20 to 30 minutes before carving