Instructables

How to Roast a Turkey

Picture of How to Roast a Turkey
Whether it's for Thanksgiving, Christmas or any other special dinner, a roast turkey is a great choice to serve - especially in the autumn or winter seasons. This instructable will show you how to make a perfectly delectable and moist turkey without all the fuss and mess you may have come to expect.

You Will Need:

Turkey
Butter
Ground sage
Thyme
Rosemary
Basil
Parsley
Garlic
Carrots
Celery
White onion

&

Roasting pan
Baster
Peeler
Knife
Cutting board
Small dish & spoon
Aluminium foil


Having some of your side dishes ready early helps to make cooking your bird a lot easier.

Toasted Pumpkin Seeds make a great snack and keep well:
http://www.instructables.com/id/Toasted-Pumpkin-Seeds/

Pumpkin Pie can be baked the day before:
http://www.instructables.com/id/Homemade-Pumpkin-Pie/

Cranberry sauce is often better after it's gelled in the refrigerator:
http://www.instructables.com/id/Homemade-Cranberry-Sauce-1/

Squash can easily be par-baked and re-heated before scooping from the rind:
http://www.instructables.com/id/Maple-Ginger-Garlic-Butter-Squash/

Stuffing can be made very quickly a few hours early and set aside:
http://www.instructables.com/id/Simple-Turkey-Stuffing/

And candied yams (& sweet potatoes) are hot and ready within minutes if par-boiled ahead of time:
http://www.instructables.com/id/Candied-Yams/

 
 
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Step 1: Pre-heat & De-frost

Picture of Pre-heat & De-frost
Take your turkey out of the freezer and place in the refrigerator beforehand to defrost. Do this in the morning of the day before if your bird is large and later in the afternoon or evening if it is smaller. A couple of hours before you intend to begin cooking, check the bird to see if it is still frozen - if it hasn't defrosted enough you can remove it from the fridge and continue to defrost at room temperature or in a basin of cold water.

When roasting a turkey you should always remember that low and slow is the best way to go.
Cook at 325℉.

Roast time is 20-30 minutes per pound which equates to 2-5 hours depending on size and de-frost time is 4-5 hours per pound.

You can be sure that the turkey is done by inserting a meat thermometer near where the breast meets the thigh - don't go so far in as to hit bone and opt for a reading of 170℉.


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