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°F
(160°C).
- 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 80°C), about 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.
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
