What size turkey do I buy?
Release turkey legs from oven-safe clamp (if applicable); remove neck and giblets from body and neck cavities. Tuck wings under back of turkey.
Season cavity with your choice of herbs and seasonings (salt, pepper, mirepoix, thyme, Garlic Herb Seasoning Shak’r, etc.). Drizzle outside of turkey with basting oil; season. Re-clamp legs (if applicable).
Preheat oven to 325°. Place turkey, breast side up, on a rack in shallow roasting pan. Cover turkey loosely with a “tent” of aluminum foil.
Roast, using times listed on chart. About 45 min before end of suggested roasting time, remove foil tent; baste turkey with drippings. Roast until internal temp of turkey is 165°. Check internal temp by inserting digital thermometer into thickest part of inner thigh area where leg connects to body of bird – but not touching the bone.
Let turkey rest 30 min before carving.
Roasting Time (Unstuffed Turkey)
8-12 lbs – 2¾ to 3 hours
12-14 lbs – 3 to 3¾ hours
14-18 lbs – 3¾ to 4¼ hours
18-20 lbs – 4¼ to 4½ hours
20-24 lbs – 4½ to 5 hours
Frozen Turkey Thawing Tips: If you choose a frozen turkey, here are three common (and safe) ways to thaw it:
Keep refrigerated after thawing.
Carving a full turkey is easy if you follow our step-by-step technique.
1. Mise en Place
2. Rest. Transfer turkey to clean cutting board, breast side closest to you. Let rest 30 min.
3. Carve Turkey Segments
Slice & Serve