How To Roast A Turkey
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Excellent
How To Roast A Turkey
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Don't be afraid of that holiday bird! We're giving you step by step instructions for how to roast a turkey.
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Ingredients
- 11-15 lb turkey
Spice Rub
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp thyme ground
- 2 tsp oregano
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper ground
Instructions
- Two hours before roasting, place your thawed bird (and stuffing) on the counter to bring to room temperature.
- Line roasting pan with foil (if you so choose). Carefully place rack in pan. (If your turkey came with a “turkey lifter” lay that down too.)
- Mix all spice rub ingredients together.
- Take the turkey out of its wrappings. Remove the neck and giblet bag from the body and/or neck cavity and set aside. (Be sure to check both cavities.)
- Separate the skin from the meat, starting at the bottom of the breast near the large cavity. Slide your hand between the skin and the breast meat, gently separating the skin from as much of the meat as possible.
- Rub the spice mixture between the skin and meat. (Alternately, rub the spice mixture over the skin and into the cavities of the bird.)
- Stuff the neck cavity of the bird and place it on the rack of your roasting pan, breast side up. Take the legs out of the holder (if one is provided) so you can access the body cavity. Stuff the body cavity until loosely packed. (Alternately, just place the bird on the roasting rack.)
- Using kitchen twine tie the small end of the drumsticks together (or place back into the holder, if provided).
- Fifteen minutes before cooking, remove all but the lowest rack in your oven and preheat to 325F (or to the temperature specified on your turkey's packaging).
- Place the pan with the bird in the preheated oven. Cook according to the directions that come with the bird. (The rule of thumb is 13 minutes for each pound of unstuffed bird, and 15 minutes per pound for a stuffed bird.)
- Every 45 minutes, baste the bird to keep it moist.
- One hour before the end of cooking time, check the temperature of the bird in the thickest part of the breast and in the thigh (165F) and in the middle of the stuffing (165F). The juices should run clear.
- When done, let the turkey rest in the roasting pan, loosely tented with foil, for 10-20 minutes before moving the turkey to a platter and carving.
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Overall Rating
5
2 reviews
Excellent
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