If possible, purchase a fresh turkey. Most people prefer the flavor of a fresh bird to that of a frozen one. If you have to buy a frozen turkey, avoid self basters--they're injected with fat (for added juiciness), which can produce a strange aftertaste.
Pre-roast prep
If you've bought a frozen turkey, you'll need to defrost it thoroughly before cooking. Do this in the refrigerator, which may take up to 2 or 3 days depending on the weight of the bird (a good rule of thumb: 24 hours of defrost time for every 5 pounds of turkey). You should never thaw the bird on a countertop--no matter how clean your kitchen is; there's always a risk of bacteria contamination.
If you need to thaw a turkey in a pinch, leave it sealed in its original bag and place it in a sink filled with cold water; this will reduce the thawing time to 2 to 7 hours. Make sure to change the water frequently and always cook the bird immediately after defrosting. Never refreeze thawed meat before cooking.
When you're ready to cook the turkey, locate and remove the giblet bag. Rinse the bird, inside and out, with cold water and pat it dry with paper towels.
Chop your favorite fresh herb such as rosemary, sage, or tarragon, and add it to softened sweet butter. To flavor the breast meat, and prevent it from drying out, gently loosen the skin from the flesh (using your fingers to avoid tearing) and pack the herbed butter underneath.
Smooth out the skin with the palm of your hand. Tie the legs together with cotton twine for a prettier presentation at the dinner table.
Cook With Care
Place the turkey, breast-side up, on a roasting rack set in a disposable roasting pan. The rack will keep the turkey from frying in its own juices, and the disposable pan will save on cleanup.
Preheat the oven to 450°F. Brush the outside of the turkey with some vegetable oil and place it in the oven. The oil, along with the high heat, seals in the bird's natural juices. Roast the turkey for 20 minutes, then reduce the temperature to 350°F. Tent a piece of aluminum foil over the breast to prevent excessive browning.
Baste the bird with pan juices or chicken broth every 15 minutes and continue to cook until done (about 10 to 15 minutes per pound). Add an additional 5 minutes per pound if the turkey is stuffed. Sometimes as little as 10 minutes per pound will result in the juiciest turkey.
Do not season the turkey until the last 30 minutes of cooking. Salt draws out moisture, so seasoning toward the end of roasting time will reduce drying.
When the turkey is cooked, its temperature should read 180°F. Do not rely on plastic doneness indicators or leave-in thermometers, neither are substitutes for instant-read thermometers which, when inserted into the thigh meat, will take a quick and exact reading. If you don't have a thermometer, make an incision in the skin between the thigh and breast. The juices should run clear with no trace of pink.
When the turkey is done, remove it from the oven and let it sit for at least 15 minutes; this will make it easier to carve.
Ten Steps To A Picture Perfect Turkey
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If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 degrees F.
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Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot the cavities with paper towels.
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Just before roasting, stuff the neck and body cavities lightly, if desired.Turn the wings back to hold the neck skin in place. Return legs to tucked position, if untucked. No trussing is necessary.
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Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep.
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Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone.
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Brush the skin with vegetable oil to prevent skin from drying. Further basting is unnecessary.
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Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices.
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Roast at 325 degrees F. For approximate cooking times, see roasting time schedule. When the skin is light golden, about 2/3 done, shield the breast loosely with lightweight foil to prevent overcooking.
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Check for doneness 1/2 hour before turkey is expected to be done.Turkey is fully cooked when the thigh's internal temperature is 180 degrees F.The thickest part of breast should read 170 degrees F and the center of the stuffing should be 160 degrees F.
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When done, let the turkey stand for 15 to 20 minutes before carving.
Open Pan Roasting Time Schedules
Cooking times are for a turkey roasted at 325 degrees F on a flat rack in a shallow open pan, about 2 inches. This schedule should only be used as a guideline. Start checking for doneness 1/2 hour before recommended end times.
| Net Weight |
Unstuffed |
Stuffed |
| (in pounds) |
(in hours) |
(in hours) |
| 10 to 18 |
3 to 3-1/2 |
3-3/4 to 4-1/2 |
| 18 to 22 |
3-1/2 to 4 |
4-1/2 to 5 |
| 22 to 24 |
4 to 4-1/2 |
5 to 5-1/2 |
| 24 to 29 |
4-1/2 to 5 |
5-1/2 to 6-1/4 |
For more accurate, useful turkey advice and tips, call a Turkey.
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