How to Roast a Turkey

I was in my twenties the first time I hosted my family for Thanksgiving.  Fresh out of college, I was living in my first apartment – a wonderful two bedroom condo overlooking the Forrest City.  I had never cooked a turkey before.  It had always been mum’s job and in later years, the realm of our family friend, Romana.  Fortunately, I had access to the internet and a patient family who feasted on the antipasti while the Accidental Chef fretted over having underestimated the amount of time it takes to cook a turkey for a family of ten.

Tips for Cooking the Perfect Turkey

The first step in preparing your perfect holiday feast is to ensure that all of your guests will have enough to eat.  You should have 1 to 1 1/2 pounds of turkey per person.  Due to the size of my family (we’ll have 30 people around the table this year), I always do the bulk of my groceries a few days in advance of any holiday gathering and have always purchased a frozen turkey.  A fresh turkey would be a welcome change.  If you’re buying a frozen turkey, be sure to follow the thawing instructions and to allow for enough time (a 15-pound turkey will take three days to thaw in the refridgerator and 8 hours to thaw in a cold water bath).

How to Roast a Turkey

To prepare the turkey for roasting, remove the giblets then rinse the bird inside and out. Pat dry with paper towels.  I have never been a fan of stuffing and usually omit that step but if you’re stuffing your turkey, allow about 1/2 cup of stuffing per pound of turkey.

Brush the skin with melted butter, salt and pepper and insert a meat thermometer into the thickest part of the thigh.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F for first 30 minutes then reduce heat to 325 degrees F.  Basting isn’t essential to a terrific turkey, but it does help the skin brown evenly.  Bake until skin is light golden color (about half way through the cooking process) and then cover loosely with a foil tent to prevent overcooking of the breast and thighs.  During the last 45 minutes of roasting, remove the foil tent to brown the skin.

The turkey is done when the meat thermometer reads 180 F (82 C) for a stuffed turkey or 170 F (77 C) for an unstuffed turkey. The legs should move easily when twisted, and juices should run clear, not pink.

Lift turkey onto a carving board.  Remove all stuffing to a serving dish, then let the turkey rest for 15 to 20 minutes before carving to allow the juices to redistribute through the meat.

Roasting Guide