- Don't skimp on the time it should take to completely thaw out a turkey. This is key in making sure that the roasting time is accurate and that the inside cooks evenly along with the exterior of the bird. By not following the instructions when thawing a turkey, you risk allowing food-borne illness to be spread. Always make sure to follow the directions for a complete thaw.
- The oven should be set to 325 degrees F and no lower. This is the standard roasting temperature for any kind of poultry. Make sure to pull out the giblet bag and the neck from inside the turkey. Then wash the cavity out with warm water and then pat dry with paper towel. The turkey should be put in a baking dish with the breast facing upward. Salt the skin, add other spices as desired and brush it with vegetable oil to help brown the skin and crisp it. When finished, put a loose tent of tinfoil over the top of it.
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The general rule of thumb for a turkey that isn't stuffed is to cook it for 15 minutes for every pound. An 8-lb. turkey would then take about an hour and a half to cook properly. A 20-lb. turkey would take five hours to cook properly. Always double check the internal temperature of the bird with a meat thermometer. These can be placed into the thigh of the bird even before it is placed in the oven. The turkey's internal temperature should be 165 degrees F when it is safe to be consumed.
Allow the turkey to sit for about 20 minutes to allow the natural juices to saturate in the meat and keep the turkey juicy instead of dried out. Remember that cooking times do vary, depending on altitude and oven, so always check the meat with a meat thermometer whenever possible.
