Return to the Main Menu - Thawing the Bird - Cooking Times & Temperatures - Roasting - Delicious "Planned Overs" for Turkey and Mrs. Cubbison's Stuffing - Carving Methods Illustrated - The Easiest Way to Stuff a Turkey
How to Roast a Turkey
to a Delicious Golden Brown
The turkey should be stuffed and cooked immediately after thawing. To roast, place turkey breast side up on a rack in shallow open roasting pan. If a meat thermometer is used, insert into center of thigh next to body not touching the bone.
Lay a "tent" of lightweight aluminum foil, shiny side down, loosely over turkey to prevent over-browning. See time and temperature chart for proper oven temperature and roasting time based on size of turkey. Turkey may be basted and foil may be removed during last half hour for a final browning.
The turkey is done when the meat thermometer registers 180° F or the thick part of drumstick feels soft when pressed with thumb and forefinger, or drumstick moves easily. To make it easy, buy a turkey with a pop-up timer. The turkey will be cooked to perfection when the red stem pops up. Do not partially cook the turkey; completely finish cooking the turkey once it has been started. Let the turkey stand at room temperature for 20 minutes for easier carving.
