How to Roast a Turkey
Everyone who has ever roasted a turkey has an opinion on how to do it. Here's a simple, foolproof method, step by step.
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How to Roast a Turkey
There are breast-side-down devotees, deep-fry fanatics and those who swear that the highest of heats is the only way to go. They all are right — every one of those methods can produce a delicious, moist bird. But sometimes the simplest way, especially if you’ve never roasted a turkey before, is the best of all.
Pick Your Bird
Don’t be intimidated by a turkey. One that’s not huge (in the 10-to-12-pound range) is basically just like a big chicken. The markets are full of fresh, organic turkeys these days. If you get one of these and have never before cooked a turkey that wasn’t “self-basting,” you may worry about it being dry. In this case, brining can be a good insurance policy. Frozen turkey? Plan ahead for safe thawing, allowing at least 1 day for every 4 pounds of turkey.
Prep Your Bird
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Roast and Carve
Roast at 325 degrees F for 1 hour and 45 minutes, then turn up the heat to 425 degrees F for the last 45 minutes of cooking, until juices run clear when you cut between leg and thigh. Rest the turkey, covered with aluminum foil, about 20 minutes before carving.
Prefer a stuffed bird? Fill the cavity loosely with prepared stuffing instead of aromatics, immediately before putting the turkey in the oven. A good rule of thumb is to use about 1/2 to 3/4 cup of stuffing per pound of turkey — don’t overstuff!
Allow a bit more time for roasting: The stuffing should reach a temperature of 165 in the deepest part, to be safe. Let the bird rest, with stuffing in place, about 20 minutes, then remove stuffing to a serving bowl and carve the turkey. Now that you know how to roast a perfect bird, try these turkey recipes.