Roast Turkey

Cooking Instructions

Remove giblets, neck and any fat from turkey body and neck cavities. Reserve giblets and neck for Giblet Gravy (recipe follows); discard fat.

Heat oven to 325°F. Have ready a shallow roasting pan with rack. Dry turkey inside and out with paper towels. Lightly spoon some stuffing into neck cavity. Fold skin flap under back; fasten with skewers or toothpicks. Loosely stuff body. Tie or clamp legs together. Twist wing tips under back. Brush skin with butter; sprinkle with salt and pepper.

Place breast side up on rack in pan. Insert standard meat thermometer (if not using instant-read) into center of a thigh next to body (not touching bone). Add broth to pan.

Roast 3-1/2 to 4 hours, basting every 30 minutes with pan juices, adding more broth or water if pan seems dry. If breast gets too brown, cover loosely with foil.

About 2/3 through roasting time, untie drumsticks so heat can penetrate body.

About 1 hour before turkey should be done, start checking for doneness. When thermometer reads 180°F in thigh and center of stuffing registers 165°F (see Tip), remove turkey to a serving platter or carving board. Let rest about 30 to 45 minutes for juicier meat and easier carving.

While the turkey rests, pour drippings into a 4-cup measure; remove fat from drippings (see Note). Reserve 2 cups de-fatted drippings for gravy. Garnish turkey platter before serving.

Planning tip: Proceed with Step 1 up to 1 day ahead. Return wrapped turkey to refrigerator. Plan to have the turkey done about 45 minutes before the rest of the meal. Once cooked, a whole turkey will stay warm for at least 1 hour.

Note: To de-fat drippings, let fat rise to the top, then spoon it off.