Classic Roast Turkey

September 2016 - Holidays

Classic Roast Turkey

When selecting the size, estimate 1 pound per dinner guest.
If using a frozen turkey, thaw prior to cooking. Never pre-stuff the turkey and allow it to sit over night, as this promotes bacteria growth in the stuffing.


  1. Preheat oven to 325° F (175° C).
  2. Remove the giblets (save for gravy or stuffing if desired).
  3. Rinse the bird inside and out with cold water. Pat dry with paper towels.
  4. If you are stuffing the bird, stuff it loosely. Use about ½-¾ cup stuffing per pound of turkey.
  5. Brush the skin with melted butter or oil.
  6. Tie drumsticks together with string (stuffed turkey only). Tuck tips of wings under the back of the turkey.
  7. Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body and not touch the bone.
  8. Place turkey breast side up on the rack in a roasting pan.
  9. Cover with foil and place into the preheated oven.
  10. Use the following chart to estimate the time required for baking.
Weight of Turkey Roasting Time
Roasting Time
10 – 18 lbs 3 – 3½ hrs 3½ – 4½ hrs
18 – 22 lbs 3½ – 4 hrs 4½ – 5 hrs
22 – 24 lbs 4 – 4½ hrs 5 – 5½ hrs
  1. Remove the foil during the last 30-60 minutes of cooking and drizzle pan juices over top.
  2. The turkey is done when the internal temperature reaches 165° F (75° C) at the thigh.
  3. Remove from oven and let stand for 20 minutes before carving.
  4. Remove stuffing from the turkey.
  5. Carve and serve.
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