Ingredients
- 1 Turkey
- 1 stick of softened butter
- Poultry seasonings (Rosemary, Sage) bunched and tied together with poultry twine
Preparation
Step 1
1. Remove thawed turkey from refrigerator about 1 hour before roasting. Unwrap and remove giblets from cavity.
2. Flavor and season the inside cavity of the bird. Rub softened butter all over the entire bird. Tuck the wing tips under the back of the bird and tie the legs together.
3. Place in a 325 degree preheated oven, breast side up on rack in a roasting pan.
4. When the skin is light golden color and the turkey is about 2/3 done, shield the breast loosely with a tent of foil to prevent overcooking the breast.
5. Use roasting schedule below as a guideline.
ROASTING TIMES FOR TURKEY
8-12 lb Turkey (2 3/4 - 3 hrs for unstuffed; 3 - 3 1/2 hrs stuffed)
12-14 lb Turkey (3 - 3 3/4 hrs for unstuffed; 3 1/2 - 4 hrs stuffed)
14-18 lb Turkey (3 3/4 hrs - 4 1/4 hrs for unstuffed; 4 - 4 1/4 hrs stuffed)
18-20 lb Turkey (4 1/4 - 4 1/2 hrs for unstuffed; 4 1/4 - 4 3/4 hrs stuffed)
20-24 lb Turkey (4 1/2 - 5 hrs for unstuffed; 4 3/4 - 5 1/4 hrs stuffed)
6. Turkey is done when the meat thermometer reaches the following temperature:
180-185 degrees F. deep in the thigh
170-175 degrees F. in the thickest part of the breast, just above the rib bones.
160-165 degrees F. in the center of the stuffing, if turkey is stuffed.
7. Let the turkey rest for 15-20 mins. before carving.