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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 2-1/2 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 1/2 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
|
||
|---|---|---|
|
Net Weight (pounds) |
Unstuffed (hours) |
Stuffed (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 30 | 4-1/2 to 5 | 5-1/2 to 6-1/4 |
See more about safe turkey cooking temperatures and times [2].
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- Grilling & Roasting [4]
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