How to Roast a Perfect Turkey
Post by Donna Freebury
- Thaw completely: 24 hours per 5 lbs in the refrigerator.
- Preheat oven to 325°F (165°C).
- Remove giblets, pat the bird dry inside and out.
- Season generously with salt and pepper; rub skin with softened butter or oil.
- Stuff loosely if desired, or place aromatics (onion, lemon, herbs) in the cavity.
- Tie legs together, tuck wings under.
- Place breast-side up on a rack in a roasting pan. Add 1 cup broth or water to the pan.
- Roast 13–15 minutes per pound, basting every 45 minutes.
- Check internal temperature in the thickest part of the thigh: 165°F (74°C).
- Rest tented with foil for 30 minutes before carving.
Simple, reliable, and yields juicy meat with crisp skin every time.