Things You'll Need:
- Water
- Paper towels
- Salt
- Twine
- Roasting pan
- Meat thermometer
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Step 1
Make sure the turkey is completely defrosted. As a general rule, it takes about 24 hours per each five pounds. You can do this in the fridge, or if in a hurry, thaw out the bird in pot of cold water; This method takes about 30 minutes per pound. Assuming your turkey is defrosted, continue to Step 2.
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Step 2
Remove everything from the cavity (giblets, neck and plastic bag). As you reach in, you will be able to tell if the turkey is completely defrosted. If not, please refer back to the cold water defrosting method.
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Step 3
Place the turkey in the sink and thoroughly rinse the inside cavity and skin with cool water. This helps remove any bacteria within the cavity or on the skin. With paper towels, completely dry the turkey inside and out.
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Step 4
Get the dressing. This is the part where you fill the cavity with the yummy stuffing you've prepared. If not, be simple, sprinkle salt and throw pats of butter inside of the cavity.
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Step 5
Truss the legs. This step helps close the bird and keep your stuffing in place. At the end of the breast there is a piece of skin that may or may not be loose. If loose, slip the legs into the piece of skin and secure. If you do not have this option then you will need to tie the two legs together at the knuckle with kitchen twine. From here place the turkey breast side up in a shallow roasting pan. Before you season the skin, cover and place in the oven, insert a meat thermometer into the center of an inside thigh, between thigh and breast, and push through until it is secure. A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165 °F.Happy Turkey!
