How long does it take to defrost a turkey?

Thaw time in the fridge requires u003cstrongu003eabout 24 hoursu003c/strongu003e for every 5 pounds in a refrigerator set at about 40° F. To thaw in cold water requires u003cstrongu003eabout 30 minutesu003c/strongu003e per pound in cold water, refreshed every u003cstrongu003e30 minutesu003c/strongu003e.

Do I need to rinse the turkey?

The FDA does not recommend rinsing the turkey : Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops .

Do I need to truss the legs?

Trussing (tying the legs together) is strictly for presentation. I do not truss to allow for more air flow around the turkey breast.

Should I brine first?

This is completely optional and not at all necessary for this recipe. You will need to rinse the turkey if you brine it so if you do so, follow u003ca href=u0022https://www.usda.gov/media/blog/2017/11/16/brining-safely-will-bring-tender-flavorful-meat-thanksgiving-tableu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ethese safety precuationsu003c/au003e.

Why do I need to let it rest before roasting?

The resting time before preparing allows it to warm slightly and the skin to dry out prior to being prepped for roasting.

Can I stuff my turkey?

I prefer to bake my stuffing separately so that I have room for the aromatics inside the turkey cavity and it cooks more evenly when not stuffed. If you do decide to stuff it follow the u003ca rel=u0022noreferrer noopeneru0022 href=u0022https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidaysu0022 target=u0022_blanku0022u003eFDA guidelinesu003c/au003e to ensure it cooks through and is safe to eat.

How long do I roast turkey?

Roast an u003cstrongu003eunstuffed turkeyu003c/strongu003e at 350 degrees 13 minutes per pound, always checking the temperature at the thickest part of the thigh to ensure it cooks to 165 degrees.

Can I make this roast in a convection oven?

The cook time is faster in a convection oven, so lower the temperature to 300 and check the temperature regularly after 2 hours for a turkey under 18 pounds and 2.5 hours for one larger than 18 pounds. The convection oven may also brown the wings and drumsticks, so tent them in foil.

How big of a turkey should I buy?

Plan on at least one pound per person. This accounts for the weight of not just the meat but also the inedible parts such as bones, etc.

Can I substitute dry/fresh herbs in this recipe?

Yes! The rule of thumb is to use 3 times as much fresh as dry but the amount of herbs you use if very flexible and you can add more or less to your preference.

Why do you rest after roasting? Can I skip it?

Do not skip this step! The 45 minutes of resting time allows the juices to reabsorb into the meat. This makes carving easier and less juice will end up on your cutting board, avoiding dry meat. This also gives you time to u003ca href=u0022https://thehappierhomemaker.com/best-turkey-gravy/u0022u003emake gravy with the drippingsu003c/au003e!

How do you carve a turkey?

The best way to learn this is to watch, I suggest u003ca href=u0022https://www.youtube.com/watch?v=NK9rBo0BtYwu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ethis videou003c/au003e to get a full tutorial.

Best Roast Turkey Recipe

Description

Roasting a Thanksgiving Turkey is easier than you think-a few simple steps will have your main dish perfectly cooked and ready for guests!

Ingredients

Scale

turkey (recipe is based on 10-12 pounds, adjust cook time for smaller or larger bird)
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried sage
3 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, quartered
2 apples, halved
1 yellow onion, peeled and quartered
3 tablespoons butter or olive oil

Cook Mode Prevent your screen from going dark

Instructions

Remove defrosted turkey from refrigerator and allow to warm to room temperature 30-45 minutes.
Preheat oven to 400 degrees. Prepare a roasting pan with a rack and spray with nonstick spray.
Remove neck and giblets from turkey cavity. Rinse with water and pat dry with paper towels. Move turkey to the rack.
In a small bowl combine salt, pepper, and dried herbs. Use hands to rub mixture inside the cavity to coat. Add fresh herbs, onion, apple, and lemon to the cavity. Brush outside of turkey with olive oil or melted butter. Flip turkey over so that the breast side is down and brush remaining areas with butter or olive oil.
Place turkey in the oven uncovered and cook for one hour. Lower heat to 350 degrees and cook another hour. Remove turkey from oven and carefully turn over so breast side is facing up. Return to oven and cook an additional 30 minutes or until a thermometer stuck in the thickest part of the thigh and/or breast reads 165 degrees. If your turkey is getting too brown on top loosely tent with aluminum foil.
After removing from oven tent with aluminum foil and allow to rest 45 minutes before serving.

Notes

Roasting the turkey initially breast side down helps prevent drying of the meat.
If the turkey is browning too quickly, tent with aluminum foil.
Monitor the turkey temperature closely, it is done when a thermometer inserted into the breast reads 165 degrees.
Stuffed turkeys will need to cook longer, this recipe is for an unstuffed turkey.

Prep Time: 10 minutes
Cook Time: 150 minutes
Category: main
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 577
Sugar: 4.6 g
Sodium: 770.3 mg
Fat: 13.3 g
Carbohydrates: 8.8 g
Protein: 103.2 g
Cholesterol: 312.9 mg