How to Roast A Turkey
Preheat your oven to 325 degrees Fahrenheit
Remove the next and giblets from the cavity and then wash the bird inside and outside with cold water and pat dry with a paper towel.
Rub the bird inside and outside with a mixture of 1 cup melted butter, 1/2 tsp of kosher salt, 1/4 tsp of Bells poultry seasoning and a pinch of white pepper.
Place the turkey, breast side up, in a shallow roasting pan on a rack. If you don't have a rack for your pan you can use the turkey neck and a some cut up onion, celery and carrots to raise the turkey up a bit. Cover the turkey loosely with aluminum foil to keep the bird moist. At this time place the stuffing in a covered casserole and bake it alongside the roast. I do not recommend cooking the stuffing in the bird from the start for food safety reasons.
Follow the timetable below. One-hour prior to the end remove the roil and baste the bird with the remaining butter mixture. At this time you can fill the cavity of the cooked turkey with the stuffing if you wish.
The turkey is done when you get an internal temperature of 165 - 175 degrees Fahrenheit using a meat thermometer in the thickest part of the breast and thigh. At this point the juices will run clear, not pink.
Cover with foil and let stand for 20-30 minutes before carving.
Time Table
Weight Time
8-12 pounds 2 3/4 to 3 hours
12-14 pounds 3 to 3 3/4 hours
14-18 pounds 3 3/4 to 4 1/4 hours
18-20 pounds 4 1/4 to 4/12 hours
20-24 pounds 4 1/2 to 5 hours
24+ pounds 5 to 7 hours
All ovens are different and this will effect cooking times. Start checking your turkey for doneness 1 hour prior to the expected end time.
Remove the next and giblets from the cavity and then wash the bird inside and outside with cold water and pat dry with a paper towel.
Rub the bird inside and outside with a mixture of 1 cup melted butter, 1/2 tsp of kosher salt, 1/4 tsp of Bells poultry seasoning and a pinch of white pepper.
Place the turkey, breast side up, in a shallow roasting pan on a rack. If you don't have a rack for your pan you can use the turkey neck and a some cut up onion, celery and carrots to raise the turkey up a bit. Cover the turkey loosely with aluminum foil to keep the bird moist. At this time place the stuffing in a covered casserole and bake it alongside the roast. I do not recommend cooking the stuffing in the bird from the start for food safety reasons.
Follow the timetable below. One-hour prior to the end remove the roil and baste the bird with the remaining butter mixture. At this time you can fill the cavity of the cooked turkey with the stuffing if you wish.
The turkey is done when you get an internal temperature of 165 - 175 degrees Fahrenheit using a meat thermometer in the thickest part of the breast and thigh. At this point the juices will run clear, not pink.
Cover with foil and let stand for 20-30 minutes before carving.
Time Table
Weight Time
8-12 pounds 2 3/4 to 3 hours
12-14 pounds 3 to 3 3/4 hours
14-18 pounds 3 3/4 to 4 1/4 hours
18-20 pounds 4 1/4 to 4/12 hours
20-24 pounds 4 1/2 to 5 hours
24+ pounds 5 to 7 hours
All ovens are different and this will effect cooking times. Start checking your turkey for doneness 1 hour prior to the expected end time.