How to Roast a Whole Turkey
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Adapted from: USDA/National Turkey Federation standard guidelines
Category: Entertaining & Holidays / Kitchen Tips & Techniques
Roasting a whole turkey is easier than it looks. The most common mistakes — overcooking, skipping the thermometer, and not resting the bird — are all avoidable with these simple guidelines.
Step-by-Step Instructions
- Preheat oven to 325°F.
- Remove the turkey from its packaging. Drain the juices and pat the bird completely dry with paper towels.
- Place the turkey breast-side up on a flat roasting rack in a shallow pan (2 to 2.5 inches deep). The rack keeps the turkey elevated so heat circulates underneath.
- Tuck the wings back behind the body to hold the neck skin in place and stabilize the turkey.
- Brush or spray the skin lightly with vegetable or cooking oil for the best color and appearance.
- Insert an oven-safe meat thermometer deep into the lower thigh, not touching the bone. This stays in throughout cooking.
- Place in the oven. When the turkey is about 2/3 done, loosely cover the breast and drumstick tips with foil to prevent overcooking those areas.
- The turkey is done when the thigh registers 180°F and the breast or stuffing registers 165°F.
- Lift onto a platter and rest, loosely tented with foil, for 15 minutes before carving.
Turkey Roasting Time Chart (325°F oven):
| Weight | Unstuffed | Stuffed |
|--------|-----------|---------|
| 4.5–7 lbs | 2–2.5 hrs | 2.25–2.75 hrs |
| 7–9 lbs | 2.5–3 hrs | 2.75–4.5 hrs |
| 9–18 lbs | 3–3.5 hrs | 3.75–4.5 hrs |
| 18–22 lbs | 3.5–4 hrs | 4.5–5 hrs |
| 22–24 lbs | 4–4.5 hrs | 5–5.5 hrs |
Shop This Recipe: A shallow roasting pan with a flat rack and an oven-safe meat thermometer are your two essential Thanksgiving tools. Browse our cookware at The Kitchen Wins.
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