Charim
한 日
Roast Turkey
Western

Roast Turkey

Quick answer

Active time
235 min
Waiting
See the steps
Level
Medium
Servings
10 servings
Ingredients
2

About this dish

A whole, unstuffed bird roasts on a rack at 325°F, its breast tented with foil once the skin has colored, the centerpiece of many American Thanksgiving dinners.

Read more

The starting point is a fully thawed raw turkey, and refrigerator thawing alone takes several days before the cooking day. A precooked bird or one sold to cook from frozen follows its own package directions instead. Roasting time sets a planning window rather than an endpoint: the thickest breast meat and the inner thigh and wing must all reach 165°F. A different weight changes the timing, though not in simple proportion with the size of the bird. Before buying, make sure the bird and the roasting pan actually fit the oven.

Ingredients

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Instructions

6 steps
  1. 1

    Several days ahead, thaw the wrapped turkey on a tray in a refrigerator at 40°F (4°C) or below.

    Allow about 24 hours per 4-5 lb, or roughly 3-4 days for this 12 lb bird, and keep leaking juices away from other food.

  2. 2

    On cooking day, heat a conventional oven to 325°F (163°C).

    Unwrap the turkey, remove the neck and giblet packets, and pat it dry with paper towels; leave the cavity empty.

  3. 3

    Set a rack in a roasting pan about 2-2 1/2 inches deep and place the turkey breast-side up.

    Tuck the wing tips back and spread 2 tablespoons oil thinly over the skin.

  4. 4

    Roast for an estimated 3 to 3 3/4 hours.

    Once the breast skin has browned sufficiently, lay a loose foil tent over that area and continue roasting.

  5. 5

    Check the thickest breast, innermost thigh and innermost wing with a food thermometer, keeping the probe away from bone.

    Remove the bird only when every location reaches at least 165°F (74°C); if any reading is lower, continue cooking and check again.

  6. 6

    Move the turkey to a large platter or carving board and rest it for 20 minutes.

    Then separate the legs and wings and slice the breast meat.

References checked

These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.

Tips

The listed 10-minute prep time covers handling on cooking day. Allow an additional 3-4 days for refrigerator thawing and a 20-minute rest after roasting. The 225-minute cook time is the upper planning estimate for this weight.
A different bird weight needs a different roasting estimate. If changing the portion count, do not multiply cooking time in the same ratio; consult the weight-specific package guidance and check internal temperatures.
Edited by Charim Team