Roast Whole Turkey
A simple how-to for a classic roasted turkey dinner. No special occasion needed!
Recipe - Stillwater
Roast Whole Turkey
000
Ingredients
1 8-24 pound fresh or frozen whole turkey thawed if frozen
Essential Everyday Essential Everyday Pure Vegetable Oil
Directions
- Remove thawed turkey from packaging. Remove neck and giblets; toss or keep refrigerated if using later. Wash turkey inside and out with cold water; drain well. Pat dry with clean paper towels.
- Place turkey, breast side up, on a flat rack in a roasting pan.
- Brush skin with oil or rub with butter to prevent the skin from drying and to create a crisp, golden skin. Insert an oven-safe meat thermometer into the thigh muscle, but not touching the bone*.
- Place in a preheated 325 degree F oven. Bake according to roasting timetable. When turkey is golden brown, cover loosely with aluminum foil to prevent overcooked breast and burnt skin.
- Start checking turkey for doneness about 1 hour before scheduled end time. Turkey should register 180 degree F deep in the thigh and juices should run clear.
- When turkey is done, remove from oven. Allow to stand 15 minutes before carving.
- Roasting Timetable for Unstuffed Turkey
8-10 pounds: 2 3/4 -3 hours
11-15 pounds: 3-3 3/4 hours
16-20 pounds 3 3/4 -4 1/4 hours
21-24 pounds 4 1/4-4 3/4 hours - Roasting Timetable for Stuffed Turkey
8-10 pounds: 3-3 3/4 hours
11-15 pounds: 3 1/2-4 hours
16-20 pounds 4-4 3/4 hours
21-24 pounds 4 3/4-5 1/4 hours - Stuffing Turkey:
It's safest to bake stuffing separately, but if stuffing the turkey is a must, place as much stuffing in turkey as will loosely fit JUST BEFORE roasting turkey. Do not over stuff or stuffing will not cook properly. (Bake remaining stuffing in a baking dish according to stuffing directions).Stuffing baked in a turkey MUST reach 165 degree F or hotter to be safe to eat. If stuffing is not 165 degree F when turkey is done roasting, remove from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165 degree F before serving. This should only take about as long as the turkey should stand before carving. - Thawing Methods:
There are two methods for thawing a turkey safely, refrigerator thawing and cold water thawing. Do not thaw turkey at room temperature or there will be a high risk for bacterial growth. - Refrigerator Method - Leave turkey in original wrap and place in a shallow pan on the bottom shelf of the refrigerator. It takes approximately 24 hours per 5 pounds of turkey to thaw.
- Cold Water Method - Leave turkey in original wrap and place in sink and fill with cold water. Change the water every half hour to keep it cold and reduce the risk of bacterial growth. It takes approximately 1/2 hour per pound of turkey to thaw.
- Thawing Timetable for Refrigerator Method
8-10 pounds: 2 days
11-15 pounds: 2-3 days
16-20 pounds 3-4 days
21-24 pounds 4-5 days - Thawing Timetable for Cold Water Method
8-10 pounds: 4-5 hours
11-15 pounds: 6-8 hours
16-20 pounds 8-10 hours
21-24 pounds 10-12 hours
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Butterball Basted Fresh Hen Turkey 8-16 lbs, 12 Pound
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Directions
- Remove thawed turkey from packaging. Remove neck and giblets; toss or keep refrigerated if using later. Wash turkey inside and out with cold water; drain well. Pat dry with clean paper towels.
- Place turkey, breast side up, on a flat rack in a roasting pan.
- Brush skin with oil or rub with butter to prevent the skin from drying and to create a crisp, golden skin. Insert an oven-safe meat thermometer into the thigh muscle, but not touching the bone*.
- Place in a preheated 325 degree F oven. Bake according to roasting timetable. When turkey is golden brown, cover loosely with aluminum foil to prevent overcooked breast and burnt skin.
- Start checking turkey for doneness about 1 hour before scheduled end time. Turkey should register 180 degree F deep in the thigh and juices should run clear.
- When turkey is done, remove from oven. Allow to stand 15 minutes before carving.
- Roasting Timetable for Unstuffed Turkey
8-10 pounds: 2 3/4 -3 hours
11-15 pounds: 3-3 3/4 hours
16-20 pounds 3 3/4 -4 1/4 hours
21-24 pounds 4 1/4-4 3/4 hours - Roasting Timetable for Stuffed Turkey
8-10 pounds: 3-3 3/4 hours
11-15 pounds: 3 1/2-4 hours
16-20 pounds 4-4 3/4 hours
21-24 pounds 4 3/4-5 1/4 hours - Stuffing Turkey:
It's safest to bake stuffing separately, but if stuffing the turkey is a must, place as much stuffing in turkey as will loosely fit JUST BEFORE roasting turkey. Do not over stuff or stuffing will not cook properly. (Bake remaining stuffing in a baking dish according to stuffing directions).Stuffing baked in a turkey MUST reach 165 degree F or hotter to be safe to eat. If stuffing is not 165 degree F when turkey is done roasting, remove from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165 degree F before serving. This should only take about as long as the turkey should stand before carving. - Thawing Methods:
There are two methods for thawing a turkey safely, refrigerator thawing and cold water thawing. Do not thaw turkey at room temperature or there will be a high risk for bacterial growth. - Refrigerator Method - Leave turkey in original wrap and place in a shallow pan on the bottom shelf of the refrigerator. It takes approximately 24 hours per 5 pounds of turkey to thaw.
- Cold Water Method - Leave turkey in original wrap and place in sink and fill with cold water. Change the water every half hour to keep it cold and reduce the risk of bacterial growth. It takes approximately 1/2 hour per pound of turkey to thaw.
- Thawing Timetable for Refrigerator Method
8-10 pounds: 2 days
11-15 pounds: 2-3 days
16-20 pounds 3-4 days
21-24 pounds 4-5 days - Thawing Timetable for Cold Water Method
8-10 pounds: 4-5 hours
11-15 pounds: 6-8 hours
16-20 pounds 8-10 hours
21-24 pounds 10-12 hours