Things You'll Need:
- meat thermometer
- kitchen string
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Step 1
When purchasing turkey, look for USDA or state-inspected birds. These qualities help ensure that your turkey is safe to eat.
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Step 2
Keep frozen until it is ready to thaw. You can store for up to one year.
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Step 3
Thaw the turkey in the refrigerator. Allow 24 hours for every four to five pounds. Make sure to keep the turkey on a plate within its original wrapper.
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Step 4
Wash turkey and discard innards. Pat bird dry. Place in roasting pan.
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Step 5
When the turkey is thawed you can put your choice of seasoning (salt, pepper, garlic, onions, etc.) Rub oil or melted butter over the turkey skin.
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Step 6
Truss the legs together with a kitchen string.
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Step 7
Place the turkey in the oven and make sure the oven temperature is no lower than 325 degrees Fahrenheit.
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Step 8
Use a meat thermometer. Insert it in thigh area. A whole turkey is safe to consume when cooked to a minimum of 165 degrees Fahrenheit.
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Step 9
Turkeys with pop-up timers should be checked with a meat thermometer. A 10 to 18-pound turkey will take two to three hours.
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Step 10
When done, remove the turkey from the oven and let stand for 15 minutes before carving.
