Introduction

If you’re planning a big Thanksgiving meal this year, you might be wondering how long to cook your turkey. If so, we have just the guide for you! We’ll walk through everything you need to know about preparing, cooking and serving your Thanksgiving feast—from how long it takes to cook each piece of meat in relation to the others (not just how long it takes for things to come out of the oven), all the way down to what sides best complement which meats. So let’s get started!

Preheat oven to 325 degrees F.

Set the oven temperature to 325 degrees F.

Make sure that you have a clean and free of any food particles roasting pan. Check with a food thermometer, if necessary, to make sure that it’s at least 2 inches deep (you’ll need space for all that turkey fat).

Prepare your turkey by removing any giblets from inside it, then patting it dry with paper towels before putting it into its roasting pan on top of a rack or set some potatoes underneath to catch drippings and keep them out of your oven floor!

Remove giblets from turkey and rinse the bird inside and out with cold water, then pat dry.

Remove giblets from turkey and rinse the bird inside and out with cold water, then pat dry.

• Remove giblets from turkey: The heart, liver and gizzard are called “giblets” and should be removed from the cavity of your turkey before cooking. You can find them tucked into a plastic bag inside the body cavity or tucked under one wing (usually on top). If you do not see any extra bags of organs in there, don’t worry–they were probably removed when they processed your bird at the grocery store or butcher shop!
• Rinse with cold water: To make sure that all bacteria is removed before cooking your holiday meal, rinse each part thoroughly under running water to remove any excess blood or juices that may be present on its surface area

Place turkey in a roasting pan, breast side up.

• Place turkey in a roasting pan, breast side up.
• Place on a rack in the roasting pan.
• Use a rack to keep the juices from the turkey from dripping into the pan. This will allow you to baste with them without having to flip over your bird every time you want to add more flavor!

Stuff with lemon slices and fresh herbs such as sage and rosemary.

Stuffing the turkey is optional, but it will add flavor and moisture to the meat. Stuffing can be done before or after roasting, depending on your preference.

If you choose to stuff the turkey, follow these steps:

• Preheat oven to 425 degrees F (220 C).
• In a large bowl mix together bread cubes with broth or water until moistened well enough to hold together in clumps when squeezed between fingers; set aside 1/4 cup of this mixture for basting later on during cooking time

Use 1/3 cup of butter to baste the bird periodically during cooking, but do not over-baste.

To baste the turkey, use 1/3 cup melted butter and brush it over the surface of your bird every 30 minutes or so. Do not over-baste. Over-basting will cause your turkey to become soggy and greasy, which is something no one wants on Thanksgiving Day!

Don’t use olive oil or pork lard as they will burn at high temperatures. Also avoid marinades or rubs as they can add too much flavor to an already flavorful bird like this one from Whole Foods Market®’s Organic Free Range Turkey (19 lbs).

The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 F (74 C). Depending on how well cooked you want it, this can be anywhere from 2 to 3 hours per pound (1 kg). For example, a 7-pound (3 kg) turkey will take about 3 hours total time; a 9-pound (4 kg) bird will take about 4 hours total time; a 12-pound (5 kg) bird will take about 5 hours total time. You’ll need to add about 15 minutes for each pound over 10 pounds. If you have an electric roaster oven, follow manufacturer’s instructions for timing and temperature.

You’ll know that your turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 F (74 C). Depending on how well cooked you want it, this can be anywhere from 2 to 3 hours per pound (1 kg). For example, a 7-pound (3 kg) turkey will take about 3 hours total time; a 9-pound (4 kg) bird will take about 4 hours total time; a 12-pound (5 kg) bird will take about 5 hours total time. You’ll need to add about 15 minutes for each pound over 10 pounds. If you have an electric roaster oven, follow manufacturer’s instructions for timing and temperature.

The key is not to overcook or undercook your turkey but rather to have it reach an internal temperature of 165 F (74 C) in order for it to be safe for consumption. The easiest way I’ve found is through using an instant read thermometer like this one from Taylor or this one from ThermoWorks . Inserting one into the thickest part of both breasts should give you the most accurate reading possible because those areas tend towards being undercooked if not checked regularly throughout cooking time!

Conclusion

The best way to make sure your turkey turns out perfectly is to follow these steps and use a meat thermometer. Make sure you let it rest for at least 15 minutes before carving so that all that delicious juice stays in the meat!