Roasting a turkey shouldn't be intimidating. It's as easy as 1-2-3 and takes much less time to prepare and roast than when our grandmothers roasted a turkey. Try either of the following methods for the best turkey you've ever eaten!

Thawing a frozen turkey:
Frozen turkey, like all other foods, should be thawed in the refrigerator, Never let your turkey sit out on a table or counter at room temperature to thaw. When foods are thawed at room temperature, Harmful bacteria multiply rapidly at room temperature. Surface bacteria can multiply to dangerous levels at temperatures 40°F and above.

Refrigerator Thawing Method:
The best way to thaw a turkey is to leave it in its original bag, place it in a shallow pan or on a tray, and place it in the refrigerator for three to four days, depending on the size, and allow five hours per pound of turkey to completely thaw.

Cold Water Thawing Method:
The fastest way to thaw a turkey is to leave it in its original bag, place the turkey in the sink and cover it with cold water. Allow about 30 minutes per pound of an average turkey to completely thaw. Change the water frequently, at least every 30 minutes.

Preparing the turkey for roasting:
After thawing, remove the turkey bag. Remove the neck and giblets from the body cavity. (If necessary, push down gently on the legs and they will slip right out of the leg clamp. This clamp is oven-safe and won't melt). Rinse the turkey with cold running water; drain and pat dry with paper towels to remove excess water. Rub the skin of the turkey with canola oil or margarine. Or add some paprika to the canola oil if desired and brush it on with a pastry brush. This will aid in browning of the turkey skin. If you stuff the bird, stuff the body and neck cavities loosely to allow for expansion of the stuffing, then reset the legs in the clamp. Use a meat thermometer and make sure the center of stuffing reaches 165°F.

(1) Roasting the Traditional Way:
Place the turkey breast side up, in a large shallow roasting pan (about 2-1/2 inches deep). Cover with a lid, or make a loose foil tent and place over the top. Roast in a pre-heated 325°F oven. Remove the cover the last hour of roasting for final browning. Stuffed turkeys require an additional 30 to 60 minutes cooking time.

Approximate roasting time for unstuffed turkey:
Roast the turkey in a preheated 325°F oven. Follow roasting times as listed.
8 to 12 pounds: 2-3/4 to 3 hours
12 to 14 pounds: 3 to 3-3/4 hours
14 to 18 pounds: 3-3/4 to 4-1/4 hours
18 to 20 pounds: 4-1/4 to 4-1/2 hours
20 to 24 pounds: 4-1/2 to 5 hours
(Remember: stuffed turkeys require an additional 30 to 60 minutes).

The turkey is done when the internal temperature registered on a meat thermometer, reaches 180°F when inserted in the thigh, not touching any bone. The temperature of the breast should reach 170°F. A pop-up thermometer device in the turkey also indicates the turkey has reached the final temperature for safety and doneness.

(2) Oven Roasting Bag Method:
A great roasting method is to use a turkey size oven-roasting bag. (Never use a brown paper bag). The cooking bag reduces cooking time, leaves the turkey more moist, and makes clean up much easier. Pre-heat the oven to 350°F. Shake two tablespoons of flour inside the bag so the bag doesn't burst during roasting. Place the turkey inside the bag and close the bag with the nylon tie provided. Place the turkey breast side up in a shallow roasting pan. Cut 6 slits 1/2 inch long in the top of the bag to allow some steam to vent.

Approximate roasting time for unstuffed turkey using a roasting bag:
Roast the turkey in a preheated 350°F oven. Follow roasting times as listed.
8 to 12 pounds: 2-3/4 to 3 hours
12 to 14 pounds: 3 to 3-3/4 hours
14 to 18 pounds: 3-3/4 to 4-1/4 hours
18 to 20 pounds: 4-1/4 to 4-1/2 hours
20 to 24 pounds: 4-1/2 to 5 hours
(Remember: stuffed turkeys require an additional 30 to 60 minutes).

The turkey is done when the internal temperature registered on a meat thermometer, reaches 180°F when inserted in the thigh, not touching any bone. The temperature of the breast should reach 170°F. A pop-up thermometer device in the turkey also indicates the turkey has reached the final temperature for safety and doneness.

Printable brochure - Take the Guesswork Out of Roasting a Turkey
Printable brochure - Take the Guesswork Out of Roasting a Turkey - Spanish Version