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HOW TO COOK: Cook times may vary depending on your equipment. Oven Roasting: 1. Preheat oven to 325 degrees F. Release legs from oven-safe clamp (if applicable). Remove neck and giblets from body and neck cavities. Season in cavity. Re-clamp legs (if applicable). 2. Place turkey, breast side up, in shallow roasting pan. Tuck wings under back of turkey. Drizzle outside of turkey with basting oil or vegetable oil; season. Cover turkey loosely with tent of aluminum foil (this eliminates the need to baste and prevents excessive browning). 3. Roast, using times listed on chart. About 45 min before the end of suggested cook time, remove foil tent. Roast until internal temperature of turkey is 165 degrees F. Check internal temperature by inserting digital thermometer into thickest part of inner thigh area where leg connects to body of bird, but not touching the bone (do not rely on pop-up timer). 4. Rest 30 min before carving for better slicing. APPROXIMATE ROASTING TIMES in a 325 degree oven: 8-12 lb - 2 3/4 to 3 hours. 12-14 lb - 3 to 3-3/4 hours. 14-18 lb - 3-3/4 to 4-1/4 hours. 18-20 lb - 4-1/4 to 4-1/2 hours. 20-24 lb - 4-1/2 to 5 hours. 24-28 lb 5 to 5-1/2 hours. Play it Safe: For best results, bake stuffing in separate baking dish the last 30-45 min of turkey roasting time. If stuffing your Turkey: US Department of Agriculture advises the center of stuffing must reach a safe minimum internal temperature of 165°F. This ensures a safe way to kill any harmful bacteria. Note: stuffing takes longer to cook, and turkey may overcook resulting intougher and drier meat.
Turkey.
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