Ingredients:
1 (8 to 12-pound) fresh or frozen turkey, thawed
Vegetable oil, if desired
Directions:
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 |
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