This is a 21 lb Turkey I cooked today. It took 5 Hrs. 30 Min at 325 degrees. It was stuffed with onions, celery and apples for flavor.

You do not have to baste it, but cook it with the lid on and never open until you get to 160 degrees. Figure about 20-23 min. a pound.

Look at all the juices for gravy! The slower temperature will guarantee a juicier turkey than baking it at 350 degrees.

Store tomorrow’s turkey breast and legs back in the roaster and put in the refrigerator or, as I did, on our covered porch. Tomorrow, I’ll just heat it up either in a pan on the stove or back in the oven. The 6 Qt. Dutch Oven has the juices in it to make gravy and that, too, I put on the porch. I put the rest of the carcass in the 12 Qt. Dutch Oven so I can make soup tomorrow. I try not to waste a thing!

Enjoy your Thanksgiving and let me know how your turkey turned out. I’d love to hear from you!