How to Roast a Turkey (2024)

FAQs

What is the formula for roasting turkey? ›

The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly.

Prepare the turkey: Remove the turkey neck and giblets. Pat the turkey dry with paper towels, then place it (breast-side up) on a rack in a roasting pan. Stuff and season the turkey: Fill the cavity with stuffing. Rub the skin with butter, then season with salt and pepper.

The simplest way to roast a whole turkey: The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°.

First, allow your cooked turkey to sit for about 20 minutes before starting to carve. Beginning halfway up the breast, slice straight down with an even stroke. When the knife reaches the cut above the wing joint, the slice should fall free on its own.

Cooking Time - The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey should have taken about 3 1/2 hours to cook. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

How long do you cook a 2 lb roast at 325 degrees? ›

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

How Often to Baste a Turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here's why. You don't want to open the oven too many times, or else the whole bird will take much long to cook, and that's a huge inconvenience.

During roasting, the sulfide is converted to an oxide, and sulfur is released as sulfur dioxide, a gas. For the ores Cu₂S (chalcocite) and ZnS (sphalerite), balanced equations for the roasting are: 2 Cu₂S + 3 O₂ → 2 Cu₂O + 2 SO. 2 ZnS + 3 O₂ → 2 ZnO + 2 SO.

Think bones. The turkey carcass is not a petite one, and you're probably looking at about ¾ pound of actual meat—and potentially less, with smaller birds—in every 1 1/2 pounds of turkey weight.

The general rule is to plan for 1 1/2 pounds of turkey per guest. If you're buying boneless meat, assume about 8 ounces per guest. To buy the right size turkey for your party, simply tally up the turkey-eating guests.