Roasting Method:
The open pan roasting method will
consistently create a juicy, tender, golden
brown, picture-perfect turkey.
- Place thawed or fresh turkey, breast
up, on a flat rack in a shallow pan, 2
to 2½ inches deep.
- Insert oven-safe meat thermometer
into the thickest part of the thigh.
Brush or rub skin with oil to prevent
drying of the skin and to enhance the
golden color.
- Place in a preheated 325 °F oven.
- When the skin is a light golden
color and the turkey is about two-thirds
done, shield the breast loosely with a
tent of lightweight foil to prevent
overcooking of the breast.
- Use the roasting schedule in Table 2
as a guideline; start checking for
doneness a half-hour before recommended
end times.
- Turkey is safe when cooked to a
minimum internal temperature of 165 °F
as measured with a food thermometer.
Check the internal temperature in the
innermost part of the thigh and wing and
the thickest part of the breast. For
reasons of personal preference,
consumers may choose to cook turkey to
higher temperatures
- Let turkey stand for 15 to 20
minutes before carving to allow juices
to set.
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