Ingredients

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter, softened
• 2 cups of diced onions
• 1 cup of chopped celery
• 1 cup of chopped carrots
• 4 cups of bread cubes (preferably stale)
• 2 cups of chicken broth
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper to taste
• 1 teaspoon garlic powder

Instructions

Preparing the Turkey

1. Preheat your oven to 325°F (165°C).
2. Remove the turkey giblets and neck from the cavity and rinse the turkey under cold water. Pat it dry with paper towels.
3. Rub the softened butter all over the turkey, including under the skin. Season generously with salt, pepper, and garlic powder.

Preparing the Stuffing

1. In a large skillet over medium heat, cook the onions, celery, and carrots until softened, about 5-7 minutes.
2. In a large bowl, combine the cooked vegetables, bread cubes, thyme, rosemary, and chicken broth. Mix well to moisten the bread.
3. Stuff the turkey cavity with the prepared stuffing. Be sure not to overpack it.

Roasting the Turkey

1. Place the turkey in a roasting pan, breast side up. Tuck the wing tips under the turkey.
2. Cover the turkey loosely with aluminum foil, and roast in the preheated oven. A general rule of thumb is 13 minutes per pound.
3. Remove the foil during the last hour of cooking to allow the skin to brown and crisp up.
4. Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh.

Serving

1. Once cooked, remove the turkey from the oven, cover it with foil, and let it rest for at least 20 minutes before carving.
2. Serve with your favorite sides and enjoy!