Turkey is one of the easiest birds to cook, but many feel daunted by the ‘star of the show’ importance placed on the main course during the holidays! Here’s our tried and true method for cooking a turkey that results in a beautiful presentation, and is also super flavorful and moist, too. The drippings will make the best gravy ever.
We like to fill the turkey cavity with a handful of fresh assorted herbs (such as thyme, rosemary, sage, etc.), a quartered onion, a head of garlic (optional), Meyer lemon halves, and rub olive oil or butter over the skin with a generous sprinkle of salt and pepper. We don’t recommend cooking the stuffing in the bird.
Place the turkey on a rack in a roasting pan, and into a preheated 350°F oven. Use the following chart to estimate the time required for baking.
| Weight of Bird | Roasting Time (Unstuffed) | Roasting Time (Stuffed) |
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
| 15 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
| 22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary but will promote even browning.
The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180°F, and when the breast meat reaches an internal temperature of 170°F. When the turkey is done, remove it from the oven and allow it to stand for 30 minutes. Loosely cover the turkey in the pan with foil, then drape a large bath towel over it.
If your turkey is stuffed, it is important to check the temperature of the dressing. The stuffing should be 165°F. When the turkey is done, remove it from the oven and allow it to stand for 30 minutes.
And, don’t forget to save the carcass for soup stock! After the big dinner, slice off any remaining meat and place it in the fridge. We freeze both the bony carcass and the drippings for soup stock.
CHEFS NOTES:
We don’t recommend cooking stuffing in the turkey. If you really feel strongly about stuffing a turkey because it’s ‘traditional’, use a small turkey. If you try to stuff a large turkey, by the time the stuffing is cooked to 165° the turkey meat will be overcooked and dry. Instead, cook your dressing in a casserole dish and baste it with drippings from the turkey. It’s so much better!
