Traditional
Roast Turkey
- 1 (8 to 12-pound) fresh
or frozen turkey, thawed
Vegetable oil, if desired
- Be sure turkey is completely
thawed. Remove turkey from original wrapper and remove neck and
giblets from cavities. Rinse turkey thoroughly with cold water;
drain and pat dry with paper towels. Tuck wing tips under back
or tie to body. Refasten drumsticks with metal or plastic clip
or band of skin.
- Preheat oven to 325°.
- Place turkey breast-side
up on wire rack in shallow roasting pan. Insert meat thermometer
into the thickest part of the inner thigh; do not let thermometer
touch bone. If desired, brush skin with vegetable oil.
- Roast uncovered until
skin reaches desired brown color; cover loosely with a tent of
aluminum foil for remaining time. Roast until thermometer reaches
180°F, approximately 2 3/4 to 3 hours. Remove from oven;
let stand 20 minutes before carving.
Makes 12 to 16 servings.
Tips:
If stuffing turkey, the stuffing should be prepared and loosely
packed into the turkey just before placing turkey in oven. Increase
roasting time to 3 to 3 1/2 hours. The stuffing should register
165°F on meat thermometer.
To ensure food safety,
remove stuffing immediately after cooling; do not store in bird.
The following information
is provided by the USDA Food Safety and Inspection Service web
site, regarding the timetable for cooking a fresh or thawed turkey
in preheated 325°F oven. These times are approximate and
should always be used in conjunction with a properly placed thermometer.
|
Product Weight |
Unstuffed Timing |
Stuffed Timing |
|
8 to 12 pounds |
2 3/4 to 3 hours |
3 to 3 1/2 hours |
|
12 to 14 pounds |
3 to 3 3/4 hours |
3 1/2 to 4 hours |
|
14 to 18 pounds |
3 3/4 to 4 1/4 hours |
4 to 4 1/4 hours |
|
18 to 20 pounds |
4 1/4 to 4 1/2 hours |
4 1/4 to 4 3/4 hours |
|
20 to 24 pounds |
4 1/2 to 5 hours |
4 3/4 to 5 1/4 hours |
Click here to watch step-by-step video for How to Carve a Turkey.
Video provided courtesy
of HolidayKitchen.tv.
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
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