Step 2: Place turkey in covered roaster, breast side up.

You can put an onion, an apple, garlic, fresh herbs in the cavity or add stuffing instead and adjust cooking time upwards by thirty minutes. Disposable aluminum pans are not recommended for roasting a whole turkey. The weight of the turkey may cause the pan to buckle when it is removed from the oven, creating a dangerous situation. The timetables are guidelines only for unstuffed birds roasted at 325 degrees. Remember, the only true gauge for determining proper doneness is with a meat thermometer. The breast must reach an internal temperature of 170 degrees and the thigh must reach an internal temperature of 180 degrees Farenheit.

8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
Thanks for the 'ible!&nbsp; I've got my turkey roasting in the oven right now!<br />
You need a bigger picture for your step 5 to illustrate cutting across the grain. I believe that picture is key to getting tender cuts of breast meat. . We cook ours breast side down with no stuffing. That allows the breast meat to soak in the juices while cooking. If it were stuffed, the stuffing would soak up the juices and not allow the breast to soak. Try it sometime.

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