Cooking your Turkey
Prepare Turkey before Roasting
- Tuck and fold the wings under. Remove the giblet packet and neck.
- Pat the turkey dry inside and out with paper towels to remove moisture. (makes more crispy) Salt and pepper inside of the turkey
- Make sure not to skip seasoning inside the cavity—seasoning inside and out infuses flavor into every bite.
- Using your fingers, gently separate the skin from the turkey breast and rub softened butter under the skin. This step makes it juicy.
- Loosely stuff the large cavity of the turkey (stuffing expands as it cooks). Also stuff the neck cavity with a small amount of stuffing. Fold neck skin over opening. Only stuff turkey just before roasting, not before. If no stuffing, insert large bay leaves into openings.
- Using kitchen twine, cross the legs together and tie them securely at the “ankle.”
- Season the turkey generously all over with salt and ground black pepper.
- Transfer the turkey to a roasting pan for roasting breast side up.
Roasting Turkey
Size Unstuffed Stuffed
12-14 pounds | 3-3.50 hours | 3.5-4 hours | |
| 14-18 pounds | 3.75-4.25 hours | 4-4.25 hours |
| 18-20 pounds | 4.25-4.5 hours | 4.-4.75 hours |
| 20-24 pounds | 4.25-5 hours | 4.75-5.25 hours |
Meat Thermometer inside turkey needs to reach 180 F degrees (place in the thickest part of the breast and innermost thigh). The stuffing should reach 165 F degrees if your turkey is stuffed.
Do not overcook the turkey as it can result in a dry and overcooked stuffing. Make sure to cook only until the thermometer reaches a safe internal temperature, then let it rest for a few minutes before serving.
Tips for Cooking Turkey
- To roast evenly rotate the pan halfway through.
- Save pan drippings if you plan to create your own gravy.
- During resting period, after roasting, turn turkey breast side down to let the juices flow back into the breasts. It will make it juicy.
- If turkey is not crisp enough for your liking turn on the broiler for just 2–3 minutes.
Let Rest and Carve
Let the turkey rest for 20–30 minutes so the juices redistribute. Start by removing the legs and wings at the joints, then slice the breast meat away from the bone and cut it into thin slices. Arrange the meat on a platter, mixing light and dark cuts so everyone can grab their favorite.
