First, the turkey. Aim for 1.5 pounds of turkey (raw weight) for each person on your guest list. Remember, the turkey you buy includes bones and giblets, so that’s not 1.5 pounds of meat.

Tips: If the turkey is still frozen or only partially thawed, you can still roast it, but it will take longer. You also can speed up the thawing process by immersing it in cold water. (Change the ...

Check the temperature about three quarters of the way through that time, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be; more on that ...

8 Top Turkey-Roasting Tips from a 4th Generation Turkey Farmer Diestel was very generous with her time, taking us through the turkey-roasting process from start to finish. Her main themes were ...

Roasting time will vary if turkey is covered or placed in an oven-cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes.

Flip the turkey over, breast-side up, and press firmly on the breastbone to flatten it. 4) Dry and Position: Place the flattened turkey on a wire rack inside a baking sheet.

I roast a turkey in the oven at 350 ºF for two hours before bumping the temperature up to 375 ºF for the last 25 minutes, until it reaches an internal temperature of 165 ºF.

In small bowl, stir together paprika, dry mustard, sage, granulated garlic and pepper and rub all over the turkey breast. Set turkey on rack breast side up and roast for 30 minutes.

Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan.

Bonuses: You’ll have moist meat and crisp skin, and the bird takes up less vertical room, so you may be able to slip other dishes in the oven.Estimated time: At 450 degrees, about 6 minutes per ...