How to Roast a Turkey

WHOLE TURKEY

Roast turkey at 425°F for the first 30 minutes, then reduce temperature to 325°F for remainder of the cooking time. Cooking times below are approximate and are for unstuffed thawed whole turkeys. Do not interrupt roasting time or partially cook at one time to complete later. Do not roast turkeys at a temperature lower than 325°F.

Remove wrapping from turkey. Remove giblets and neck from cavities; reserve for making stock or gravy, or discard. Pat turkey dry with paper towels.  

Sprinkle large cavity of turkey with salt and pepper. If desired, place a celery stalk, a few lettuce leaves, quartered onions and desired seasonings in cavity for extra moisture and flavour. Skewer neck skin to back. Secure wings with metal skewers and secure legs by tucking under skin band or tying together with butcher’s twine.   

Place turkey on a rack in a shallow roasting pan. Rub skin with oil or butter, if desired. Cover with a loose tent of foil. Remove foil during last hour of cooking and baste turkey with pan drippings.  

Roast times:

• 10 lb (4.5 kg): 2 3/4 - 3 hours
• 15 lb (7.0 kg): 3 - 3 1/2 hours
  
• 20 lb (9.0 kg): 4 - 4 1/2 hours
• 26 lb (12.0 kg): 4 1/2 - 5 hours

Start checking for doneness about 30 minutes before the end of estimated cooking time. Insert meat thermometer into the middle of thick thigh muscle parallel to bone and next to body or into thickest muscle of breast.  Be sure the thermometer does not touch bone.

Remove turkey from oven when a meat thermometer inserted into thigh registers 175°F. Transfer turkey to a platter and cover loosely with foil for 15 - 30 minutes to allow juices to set before carving. The internal temperature of the turkey will continue to rise several degrees during standing. The final temperature should be 180 - 185°F in the thigh and 170 - 175°F in the breast.

FRESH WHOLE TURKEY 

Add 3 minutes/lb (5 minutes/kg) to above WHOLE TURKEY times.

TURKEY HALVES

Roast turkey halves at 325°F for entire cooking time. 

Season cavity with salt and pepper and poultry seasoning, if desired. Place turkey cut side down on a rack in a shallow roasting pan. Rub skin with oil or melted butter, if desired. Cover turkey with a loose tent of foil. Remove foil during last 30 - 40 minutes of cooking and baste turkey with pan drippings.

Roast times:

• 4 lb (1.8 kg): 2 - 2 1/2 hours
• 8 lb (3.5 kg): 3 1/2 - 4 hours
  
• 12 lb (5.5 kg): 4 – 4 1/2 hours

Check for doneness as above in WHOLE TURKEY.

TURKEY BREAST 

Roast turkey breast at 325°F for entire cooking time.

Place turkey breast on a rack in a shallow pan. Drizzle with oil or melted butter. Cover with a loose tent of foil. Remove foil during last 30 – 40 minutes of cooking time and baste turkey frequently with drippings.

Roast times:

• 5 lb (2.3 kg) bone-in: 2 1/2 - 3 hours
  
• 5 lb (2.3 kg) boneless: 3 – 3 1/2 hours

Start checking for doneness about 30 minutes before the end of estimated cooking time. Remove turkey from oven when a meat thermometer inserted into centre registers 165°F. Transfer turkey to a platter and cover loosely with foil for 15 minutes to allow juices to set before carving. The internal temperature of the turkey will continue to rise while standing and final temperature should be 170 - 175°F.

TURKEY ROLL (ROAST) 

Place turkey on a rack in a shallow pan. Drizzle with oil or melted butter. Cover with a loose tent of foil. Remove foil during last 30 – 40 minutes of cooking time and baste turkey with pan drippings.

Roast time:

• 5 lb (2.3 kg): 2 3/4 - 3 hours

Check for doneness as above in TURKEY BREAST.