Roast turkey cooked well is a delicious meal most often served as a Easter meal, yet it’s a great meal anytime of year. Having this simple roast turkey recipe on hand is an easy method to prepare a meal the entire family will enjoy.

Shop for a plump turkey that weighs about 15 pounds. After defrosting, remove giblets and the neck out of the bird. Wash the entire turkey inside and out and thoroughly dry it. Using kosher salt, rub the entire bird. Combine in a small-sized bowl: two teaspoons dried thyme, two teaspoons ground sage, one tablespoon dried rosemary and one teaspoon each of salt and pepper. Fresh ground pepper is best if you have a pepper mill. Using this spice mixture, rub it into the cavities. Save some of this spice mixture for use later.

Pack the body cavity with Pork sage and onion stuffing. Be sure to pack it loosely and when completed sew the cavity or truss it closed. Another way to seal the bird is to use small lacing skewers and cotton string to fasten it closed. Tuck in the wings and fold the loose skin at the back of the bird in over the stuffing.

To add extra flavoring to the turkey, wrap bacon strips around the wings and thighs. Generously brush the top of the turkey with melted butter and then sprinkle garlic powder, paprika, salt and pepper.

Cook the uncovered turkey at 375 degrees, baste frequently with pan juices, turkey or chicken broth. After an hour, baste and using the remaining spice mixture, sprinkle the bird with this seasoning. Form a tent out of aluminum foil and cover the turkey breast loosely. Lower the oven temperature to 325 degrees and cook another hour, basting occasionally.

Remove the foil and continue roasting until a thermometer reading (inserted into the thickest portion of the thigh) reads 165 degrees. When the turkey is golden brown and finished cooking, allow it to sit for fifteen minutes before carving. Serve with your favorite turkey gravy, vegetables and enjoy!