When it comes to cooking a turkey, there are a few different ways you can choose to do it. You could just roast it whole in the oven for a long time and hope for the best. Or you could debone it and cook it in pieces. We don’t recommend this method because it makes your turkey soggy, but we also know that sometimes you have no choice but to cook your bird partially deboned (like if you’re limited on kitchen space). Fortunately, either way is fine as long as you follow these simple steps:
Preheat the oven to 325 degrees.
- Preheat the oven to 325 degrees.
- If you’re using a roasting rack, make sure it is in the pan before preheating. If you are using a roasting bag, open it and lay flat on the bottom of the pan (this will prevent any drips from getting inside).
Remove the giblets from inside the turkey and discard them. Place your turkey in a large roasting pan.
- Remove the giblets from inside the turkey and discard them.
- Place your turkey in a large roasting pan, making sure to have it breast side up.
- Insert a meat thermometer into the thickest part of the thigh, away from bone and fat (if present). The internal temperature should be at least 165 degrees F if you’re cooking with an oven or 250 degrees F if cooking on an outdoor grill or smoker.
Stuff the cavity of the turkey with fresh herbs, celery sticks and lemon slices.
In order to achieve the proper cooking time, it is important to stuff the cavity of your turkey with fresh herbs, celery sticks and lemon slices. Make sure that you do not overstuff your turkey as this can cause it to take longer to cook properly.
Tie the legs together with string and place the turkey breast side down into roasting pan.
- Tie the legs together with string and place the turkey breast side down in roasting pan.
- Use a meat thermometer to check temperature, making sure that it reaches 165 degrees Fahrenheit before removing from oven.
Pour one cup of water over the bottom of pan. Cover turkey with foil and cook for 1 hour per pound (2 hours per kilogram).
- Place the turkey in a roasting pan and pour one cup of water over the bottom of pan.
- Cover turkey with foil, then cook for 1 hour per pound (2 hours per kilogram).
- Remove foil and baste turkey every 30 minutes until done (approximately 2 more hours).
Remove foil after 2-hour mark and allow turkey to brown for another 15 minutes or so before serving it warm with gravy on top!
After 2 hours, remove the foil and allow your turkey to brown for another 15 minutes or so. Baste the top of your bird with pan juices every 5 minutes or so until you are ready to serve it warm with gravy on top!
Don’t forget to baste!
Basting is an essential part of the cooking process, and it’s also a great way to use up leftover gravy. If you want to baste your turkey with butter or oil (or both), make sure that the butter has been melted first so that it doesn’t drip off onto the bottom of your oven when you put it in there.
Basting brushes are usually made from silicone or nylon bristles, which can be useful for getting into tight spaces around bones and joints on larger birds like turkeys or chickens. For smaller birds like quail or Cornish game hens, a small paintbrush may work better than any kind of specialized basting tool since they tend not have as many crevices where drips could get trapped between feathers–just be careful not to poke yourself while trying to get into those hard-to-reach spots!
And that’s it! You should now have a delicious, juicy turkey that’s ready to serve. It may take a little longer than you expected but it will be worth it when the whole family comes over for dinner on Thanksgiving Day.