The last thing you want is to invite a bunch of people to your house and then have your turkey disintegrate a la Ellen Griswold. Follow the directions below to avoid resorting to an emergency bucket of takeout chicken.
- Heat oven to 325ºF (160ºC).
- Remove plastic wrap from thawed turkey and carefully discard.
- Remove neck and giblets from body cavity (these are tucked inside the neck and body cavities, so be sure to check both).
- Giblets can be rinsed and cooked in a saucepan of boiling water and simmered during turkey roasting time.
- Use the rich broth in your gravy preparation (discard giblets).
- Rinse turkey well inside and out with cold water.
- Thoroughly pat dry with paper towels.
- Place turkey, breast side up, on rack in shallow roasting pan.
- Brush with about 2 tbsp (25 mL) butter.
- Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered, following the Roasting Guidelines Chart below for approximate total cooking time.
- The drumstick should move easily when lifted or twisted.
- Roast until juice is no longer pink when centre of thigh is cut.
- When the turkey is done remove it from the oven. Cover with foil and let stand for 15 to 20 minutes before carving.
Roasting Guidelines Chart
| Oven Temperature: 325ºF/160ºC |
| Weight |
Oven Time Hours
- Stuffed |
Oven Time Hours
- Unstuffed |
| 6 to 8 lbs (3.0 to 3.5 kg) |
3 to 3¼ |
2½ to 2¾ |
| 8 to10 lbs (3.5 to 4.5 kg) |
3¼ to 3½ |
2¾ to 3 |
| 10 to 12 lbs (4.5 to 5.5 kg) |
3½ to 3¾ |
3 to 3¼ |
| 12 to16 lbs (5.5 to 7.0 kg) |
3¾ to 4 |
3¼ to 3½ |
| 16 to 22 lbs (7.0 to 10.0 kg) |
4 to 4½ |
3½ to 4 |