- Unstuffed roasting time: 10-12 minutes per pound
- Stuffed roasting time: 12-15 minutes per pound
- 1 turkey (10 to 25 pounds)
- 1 recipe of poultry dry rub (This will only be needed if the turkey has not been pre-brined)
Ingredients For Turkey Cavity:
- 2 teaspoons salt
- 2 celery stalks, quartered
- 1 onion, quartered
- 4 whole cloves garlic, peeled
- 2 to 4 sprigs fresh rosemary
- 2 to 4 sprigs fresh sage
- 2 to 4 sprigs fresh thyme
- 1 lemon, sliced
How big of a turkey should you buy? Plan on 1 pound of meat per person. Add a few pounds to your estimate so that you will have enough meat for leftovers.
- If you buy a frozen turkey, thaw it (in its original packaging) breast side up on a tray in the refrigerator. Allow a full day for every 4 pounds of turkey to be thawed. For example, an 8-pound turkey will take 2 days to thaw. A 12-pound turkey will take three days to thaw.
- Once the turkey is thawed remove it from its packaging.
- Remove giblets from turkey cavity.
- If you are making gravy save the giblets and follow the recipe for turkey giblet gravy.
- Note: Check the label of your turkey carefully. Many turkeys have been brined ahead of time.
- Should you apply a poultry dry rub to the turkey?
- Only apply a poultry dry rub if the turkey has not been brined already.
- If you are applying a poultry dry rub to the turkey you should do so 24 to 72 hours in advance of roasting.
- To apply the poultry dry rub pat the turkey dry with a few paper towels and apply the rub. Wrap the turkey in a large piece of heavy duty foil and place the turkey on a tray in the refrigerator for 1 to 3 days.
- Determine how long to roast your turkey following the guidelines below.
- Unstuffed Turkey: An unstuffed turkey will take 10 to 12 minutes per pound to roast. To check for doneness, insert a meat thermometer in the thickest part of the thigh. It should register 175° to 180°.
- Note: If you are using a Pure Convection Oven setting, the turkey will take about 8 to 10 minutes per pound to roast.
- An unstuffed 6 pound turkey will take approximately 1 hour to 1 hour 10 minutes to roast. An unstuffed 12-pound turkey will take 2 to 2½ hours to roast.
- Stuffed Turkey: If you are stuffing your turkey, it will take 12 to 15 minutes per pound to roast. To be safe to eat, the stuffing must register at least 160°.
- Preheat oven to 325°. If you have a convection oven you can use the Pure Convection setting at 325°, as well.
- If you have a Pure Convection setting on your oven use it!!! You do not need to baste the turkey if using Pure Convection. The skin becomes a beautiful golden brown and the meat is very tender and moist.
- If you applied a poultry dry rub to the turkey, remove the turkey from the foil wrap and wipe off the dry rub with a few dry paper towels.
- Rub the cavity of the turkey with 2 teaspoons salt.
- Stuff the turkey with the celery, onion, garlic, rosemary, sage, thyme, and lemon slices. (Skip this step if you are filling the cavity with stuffing).
- Place the turkey breast side up on a rack in a shallow roasting pan.
- Brush the skin with olive oil.
- You do not need to truss the turkey.
- Make sure oven rack is in the lower part of the oven.
- Bake uncovered until a meat thermometer inserted in the thickest part of the thigh registers 175° to 180°.
- Remove from oven.
- Let stand for 20 minutes, carve and serve.