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How to cook the perfect turkey
Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2-1/2 inches deep.
Brush or rub skin with oil to prevent the skin from drying and to enhance the golden color.
Insert oven-safe meat thermometer deep into the lower part of the thigh muscle, but not touching the bone.
When thigh is up to temperature and if turkey is stuffed, move thermometer to center of stuffing for stuffing temperature.
Place in a preheated 325°F oven.
When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast. Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times:
| Net Weight (in pounds) |
Unstuffed (in hours) |
Stuffed (in hours) |
| 10 to 18 |
3 to 3-1/2 |
3-3/4 to 4-1/2 |
| 18 to 22 |
3-1/2 to 4 |
4-1/2 to 5 |
| 22 to 24 |
4 to 4-1/2 |
5 to 5-1/2 |
| 24 to 30 |
4-1/2 to 5 |
5-1/2 to 6-1/4 |
If unstuffed, the turkey is done when the meat thermometer reaches the following temperature: 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply.
If the turkey is stuffed, move the thermometer to the center of stuffing to read temperature.
If both the thigh and the stuffing have reached temperatures listed below then the turkey is done. 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 160°F in the center of the stuffing.
Before removing stuffing and carving, let turkey stand 15 minutes to allow juices to set and stuffing temperature to rise to 165°F.
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| Scarsdale / Eastchester |
| Scarsdale, NY 10583 |
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More Info
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