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Step 1
When shopping for a turkey and thinking about size, estimate 1 pound per person. That's more than enough and will make guessing easier.
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Step 2
You will need to thaw it (if it's frozen not fresh). Thaw it in the refrigerator. For every 5 pounds of turkey, it will take approximately one full day (24 hours) to thaw. So for example a 20 lb turkey will take 5 days to thaw.
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Step 3
To prepare the turkey, remove the giblets that are usually in a small bag from inside the turkey. If you're are stuffing the bird, right before roasting begin to loosely spoon the stuffing mixture inside the turkey. Don't over pack it, because it needs to reach a safe temperature for eating by the time the turkey is cooked.
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Step 4
To tie the turkey, take a long needle and sew the opening shut with kitchen string. Then, tuck the drumsticks under skin near the tail and tie it around the "ankles". Put the wingtips under the back of the turkey. Place the turkey in a roasting pan breast side up.
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Step 5
Now for seasoning. If you've read my other recipes, you will know by now that I am Latina! And that plays into a lot of my seasoning tips. For traditional seasoning you could always just use salt and pepper. But here's how I do it! Take a bowl and add some olive oil and a couple of packets of Goya Sazon. Then add a couple of shakes of Goya Adobo. Then spread this with your hands all over the bird. The turkey will come out a beautiful golden color and the skin will be very tasty!
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Step 6
Preheat the oven to 325 degrees and place turkey in the oven. For a small turkey (8-14 lbs) cook it for 3-4 hours. Medium sized (14-20 lbs) it will take 4-5 hours.
