Traditional Roast Turkey

This is the most simple and basic method of roasting a turkey.

Prep: 15 min | Cook: 3 hr | Yield: 12 to 16 servings

Ingredients

• 1 (8 to 12 pound) fresh or frozen turkey, thawed
• Vegetable oil, if desired

Instructions

1. 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.
2. Heat oven to 325 degrees F.
3. 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.
4. Roast uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Roast until thermometer reaches 180 degrees F, approximately 2 3/4 to 3 hours.
5. Remove from oven; let stand for 20 minutes before carving.

Notes

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 degrees F on meat thermometer.

To ensure food safety, remove stuffing immediately after cooling; do not store in bird.

Attribution

Recipe and photo used with permission from: Ocean Spray