Roast Turkey
 

Thawing a turkey in the refrigerator

This method takes the longest time but is the easiest and safest way. Put the frozen turkey (still in its original packaging) on a deep tray on the bottom shelf of the refrigerator. This will prevent the juices from dripping onto other foods. This method requires pre-planning as it will take about 24 hours for every 4 to 5 pounds. It is safe to keep the thawed bird in the refrigerator for 1 to 2 days before cooking it.

 
Thawing in cold water

This method requires the most time and attention as well as a deep kitchen sink. Put the frozen turkey (still in its original packaging) in the clean sink. Cover the turkey completely with cold water. It will take about 30 minutes per pound to completely thaw the turkey. A 20-pound bird will take ten hours to thaw, so this is a time-consuming practice. The water must also be changed every 30 minutes to be sure it is cold. If the packaging is torn, put the turkey in a leak-proof plastic bag, close completely and then place in water. Cook the turkey immediately after it is thawed.

 
Thawing Times for a Turkey

Turkey Size (lbs.)   Refrigerator (Days)   Cold Water (Hours)

         8–12                       2–3                   4–6   (4 cups kosher salt or 2 cups table salt dissolved in 2 gallons water
        12–16                      3–4                   6–8
        16-20                      4-5                   8-10

Do NOT rinse the turkey

Do NOT rinse the turkey before cooking because the rinse water could contaminate the counter and other surfaces surrounding the sink. Cooking the turkey to a safe temperature (165 °F or hotter) kills bacteria on the surface of the turkey.

 Basic Instructions for Roast Turkey

1.    Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in the neck or body cavity) and save for gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter.

2.    Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan. Insert a meat thermometer through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature later.)

3.    Roast in a 325° or 350° (depending on size of bird) oven until thermometer registers 160°.

4.    If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes and then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes; or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.

 

Oven-roasted turkey: temperatures and times
TURKEY WEIGHT        OVEN TEMP.       INTERNAL TEMP.          COOKING TIME
  10–13 lb.                 350°                     160°                          1½–2¼ hr.
  14–23 lb.                 325°                     160°                          2–3 hr.
  24–27 lb.                 325°                     160°                          3–3¾ hr.
 

If the bird is stuffed, the total time may be from 30 to 50 minutes more.
To measure the internal temperature of the turkey, insert a thermometer through the thickest part of the breast to the bone.

Roast Stuffed Crisped-Skin Turkey
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece removed and reserved for gravy
2 medium onions, chopped coarse
1 medium carrot , chopped coarse
1 rib celery, chopped coarse
4 sprigs fresh thyme
12 cups prepared stuffing
4 tablespoons unsalted butter, melted, plus extra to grease baking dish

1.     Dissolve salt in 2 gallons cold water in large bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.

2.     Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.

3.     Adjust oven rack to lowest position and heat oven to 400 degrees. Scatter vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables.

4.     Place about 6 cups stuffing in medium microwave-safe bowl and cover with plastic wrap; microwave stuffing on high until stuffing registers 120 to 130 degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into cavity of turkey; secure opening with turkey lacers or with skewers and kitchen twine. Tuck wings behind back; following illustrations 1 to 3 below, truss turkey. Brush breast with butter, then set turkey breast-side down on foil-lined V-rack; brush back with butter.

5.     Roast 1 hour, then reduce temperature to 250 degrees and roast 2 hours longer, adding more water to roasting pan if necessary.

6.     Meanwhile, place remaining stuffing in buttered 11- by 7-inch or 9-inch-square baking dish, cover with plastic wrap, and refrigerate until ready to use.

7.     Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up and brush with remaining butter. Increase oven temperature to 400 degrees; continue roasting until thickest part of breast registers about 165 degrees, thickest part of thigh registers 170 to 175 degrees, and stuffing registers 165 degrees on instant-read thermometer, 1 to 1½ hours longer. Remove turkey from oven and let rest until ready to carve.

8.     While turkey is resting, unwrap baking dish with stuffing and bake until golden brown, about 35 minutes.