For most families, the Thanksgiving or Christmas holidays would not be complete without a roast turkey. Turkey is not just a good meal option for the holidays. With its low fat content and relatively low price, turkey is a healthful, practical year-round meal option.
Preparing the Turkey
Preheat the oven to 325 degrees. Wash the turkey in lukewarm water. Pat dry with paper towels. Rub oil or butter into the skin. Sprinkle with salt and paper or other desired seasonings. Place the turkey, breast-side up, on the wire rack of a roasting pan. Cover the turkey with a tent of aluminum foil to prevent excess browning during cooking. Put it into the oven carefully, and wear oven mitts to avoid injury.
Cooking the Turkey
Set the oven timer for 20 minutes per pound. The last hour of cooking, use a turkey baster to soak up the juices in the bottom of the roasting pan and pour back over the turkey skin every 15 minutes. This will produce a crisp and flavorful skin. Remove the foil tent for the last 20 minutes to allow the skin to brown. After the recommended time, test the turkey for doneness by inserting a meat thermometer into a meaty part of the turkey. The thermometer should read 160 degrees. Once the turkey is removed from the oven, it will usually increase about five degrees during the resting process.
Preparing the Turkey for Carving
After removing the turkey from the oven, place it on a cutting board. Allow the turkey to sit for a minimum of 20 minutes before carving. This will allow the juices to be absorbed into the meat rather than spilling out if the meat is cut immediately. During the resting process, cover the turkey with a tent of aluminum foil to prevent it from cooling.
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