Roasting Instructions
Set the oven temperature no lower than 325 °F. Preheating the oven is not necessary.
Place turkey on a rack in a roasting pan.
For safety and uniform doneness of the turkey, cook stuffing separately in a casserole. Use a food thermometer to check that the internal temperature of the stuffing has reached 165 °F.
If you choose to stuff a turkey, you must use a food thermometer to check the internal temperature of the turkey and the stuffing. The temperature of a whole turkey must reach 180 °F in the innermost part of the thigh and the center of the stuffing must reach 165 °F. If the stuffing has not reached 165 °F, continue cooking the turkey until the stuffing reaches 165 °F.
If the turkey has a "pop-up" temperature indicator, it is also recommended that a food thermometer be used to test in several places, including the innermost part of the thigh and the center of the stuffing.
When cooking only a turkey breast, the internal temperature should reach 170 °F.
Many factors can affect the roasting time of a whole turkey:
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A frozen or partially frozen turkey takes longer to cook than a completely thawed turkey.
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A turkey will cook faster in a dark roasting pan.
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The depth and size of the pan can affect heat circulation to all areas of the turkey.
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The use of a foil tent for the entire cooking time can slow cooking.
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Putting a lid on the roasting pan speeds up cooking.
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An oven cooking bag will shorten cooking time.
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A stuffed turkey will take longer to cook than an unstuffed turkey.
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Ovens may heat unevenly.
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The oven rack position can have an effect on even cooking and heat circulation.
Optional steps:
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Tuck wing tips back under shoulders of turkey.
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Add 1/2 cup water to the bottom of the pan.
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A tent of aluminum foil may be placed loosely over the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey reaches the desired golden brown.
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For quality, you may choose to let the turkey stand 20 minutes before removing the stuffing and carving.
