Ingredients: |
Ingredients: • Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Next, rinse the bird inside and out (optional) and pat dry with paper towels.
• If you are stuffing the turkey, stuff it loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey. See how to stuff a turkey.
• Tie drumsticks together with string, and brush the skin with melted butter or oil. See how to truss a turkey.
• Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
• Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven (or follow recipe instructions). See how long to cook a turkey.
• Roast until the skin is a light golden color, and then cover the breast loosely with a foil tent to prevent further browning. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the meat reaches an internal temperature of 165 degrees F (75 degrees C) at the thigh. If your turkey has been stuffed, it is important to check the temperature of the stuffing as well. The stuffing should also be 165 degrees F. Be sure to leave some time to prep the turkey after it comes out of the oven. Now it's time to let your bird rest for 20 to 30 minutes, and then carve your turkey. You can use that resting time to warm up your Thanksgiving side dishes and make the gravy.
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