It’s amazingly easy to forget everything you learned when you cooked last year’s turkey. Here’s a refresher course on how to roast a turkey, based on the classic recipe from the Butterball Turkey folks.
- Place a thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2-½ inches deep.
- Brush or rub the skin with oil to prevent drying of the skin and to enhance the golden color.
- Place into a preheated 325° F oven.
- 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.
Turkey Roasting Chart Guidelines
Use the roasting schedule below as a guideline, and start checking for doneness ½ hour before the recommended time ends.
Use an instant-read thermometer to test for doneness. The turkey is cooked when it reaches the following internal temperatures:
- 180° to 185° F deep in the thigh; also, juices should be clear, not pink, when the thigh muscle is pierced deeply.
- 170° to 175° F in the thickest part of the breast, just above the rib bones.
- 160° to 165° F in the center of the stuffing (if the turkey is stuffed).
Let the turkey sit for 15 to 20 minutes before carving to allow the juices to set.
Turkey Roasting Chart
|10 to 18||3 to 3-½||3-¾ to 4-½|
|18 to 22||3-½ to 4||4-½ to 5|
|22 to 24||4 to 4-½||5 to 5-½|
|24 to 30||4-½ to 5||5-½ to 6-¼|
See more about safe turkey cooking temperatures and times.
See our video on how to carve a turkey!