How should I season my turkey before baking it? Please keep it pretty easy....

I usually salt and pepper it, separate the skin from the breast meat (use your fingers, just be gentle) and I put herbs and butter all in there :) I also put onion, carrots and celery, ummmm, inside the bird. I'm one of 'those' that cooks Tom in a bag

Thank you...that seems easy enough...I haven't made on in so long I no longer have a clue.

I always butter it on the top of the bird then salt and pepper it and of course stuffing inside the bird.

I wanna come over to your place for Thanksgiving! That sounds awesome!

Come on Wraith - my brothers fiance is cooking this year and I'm in charge of the meat turkey and ham - it will be yummy! Then on Friday I'm doing it all again on Friday - all my sides etc! I'm gonna gain 10 pounds I swear

I'm going to try something different this year.
Instead of stuffing,dressing on the side.

Going to roast my Turkey at 325,for 4 hrs maybe?Give or take?
18 lb.
Just matters about the temp! 165 dark meat.

Oh,back to seasoning,salt an pepper of course.
Everyone has their own way,you just need to come with your own!
An of course the family you marry in,or someone you might be dating,if you take it that far.

My thoughts would be,just look to sites,an choice what feels right.
An if you want to give it a *Twist*then do that

I rub garlic powder, paprika, pepper and salt all over the outside and put it inside as well.. then I put butter on the inside and outside (rub it)... don't forget to take the insides and the neck out...

First of all I start with a Jenni O Bird. Can not go wrong with a company that only does Turkey. Unlike Butterball that does Chicken and Pork.
Use a bag, basting is a pain and keeps you up all night doing stuff. Prepare you bag (little flour, shake, dump flour) keeps bird from sticking to bag. Garlic powder, Onion Powder, little pepper, lawry seasoning salt, smoked paprika, Poultry Seasoning.

Cook low and slow, till thermometer says its done. Poultry should reach 180 degrees.

I have done turkeys for years like this and never had a dry bird and everyone loves it.

Have fun and just remember not to let it stress you. It is like a big chicken cooks the same.

I peel and stuff two or three whole onions in the cavity, Wrap foil around the wings to keep them from burning. Then I rub the outside with butter and sprinkle with salt, pepper, garlic. Put in a heavy pan or support a foil pan with a large cookie sheet cover loosely with heavy foil and bake last half hour cook uncovered. Take a clean sheet of heavy typing paper and cut in half lengthways. Fold each half lengthwise and cut along the fold line at 1/4 inch intervals 3/4 deep. When the turkey is baked unfold and reverse fold without creaseing so that you can wrap the poms around the ankles of the legs and tape to anchor. Sliceing a couple of oranges to insert around the edge of the platter for color.