1. Place thawed or fresh turkey,
breast up, on a flat rack in a shallow pan, 2 to 2 1/2-inches
deep.
2. Insert oven-safe meat thermometer
into the thickest part of the thigh.
3. Brush or rub skin with oil
to prevent drying of the skin and to enhance the golden color.
4. Place in a preheated 325*F
(160*C) oven.
5. When the skin is a light golden
color and the turkey is about two-thirds done, shield the breast
loosely with a tent of lightweight foil to prevent overcooking
of the breast.
6. Use this roasting schedule
as a guideline; start checking for doneness 1/2 hour before recommended
end times. Turkey is done when the meat thermometer reaches the
following temperatures:
180 to 185*F (80* to 85*C) deep in the thigh; also, juices should
be clear, not pink when thigh muscle is pierced deeply.
170 to 175*F (75* to 80*C) in the thickest part of the breast,
just above the rib bones.
160 to 165*F (70* to 75*C) in the center of the stuffing, if turkey
is stuffed.
7. Let turkey stand for 15 to
20 minutes before carving to allow juices to set.
