Holiday Turkey Preparations.
When it’s time to roast your turkey, start by removing the neck from the breast cavity and the giblets from the neck cavity. Rinse the inside and outside of the turkey with cool water.
Place the turkey in a roasting pan and lightly rub the outside of the turkey with a mixture of 1/2 cup of butter seasoned with salt and pepper.
Loosely cover the turkey with foil.
Set turkey aside and preheat your oven to 325°F.
Once the oven reaches 325°F, place the turkey inside and roast the turkey using the following chart as a guideline:
- Turkey weight, 8 to 12 lbs. 2-1/2 to 3 hrs.
- Turkey weight, 12 to 14 lbs. 3 to 4 hrs.
- Turkey weight, 14 to 18 lbs. 3-1/2 to 5 hrs.
- Turkey weight, 18 to 20 lbs. 4 to 5 hrs.
- Turkey weight, 20 to 24 lbs. 4-1/2 to 6 hrs.
- Turkey weight, 24 + lbs. 5 to 7 hrs.
Approximately one hour before the turkey is finished, remove the foil and let the turkey brown. Although your turkey includes a pop-up timer, a meat thermometer should be used to check the internal temperature. A temperature of 170 to 175°F, two-thirds into the thickest part of the breast, indicates the turkey is done. When the turkey reaches this internal temperature, the juices should run clear. Remove from the oven and recover with foil and let stand for 20 to 30 minutes before carving and serving.
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