How To Cook a Traditional Holiday Turkey

Preparation

*NOTE: This method is for fresh, never frozen Turkeys. It does not account for defrosting time, or effects of freezing on the turkey itself.

Equipment: Roasting pan with metal rack, meat thermometer

The Night Before

Season the turkey both inside the cavity and outside, and add a handful of fresh herbs to the cavity to leave overnight.

The Day of

• Remove turkey from the refrigerator and let it sit for 1 hour at room temperature. Pre-heat the oven to 325°F for an 18-25lb bird, 350° for below 18lb.
• Spray the bottom of the roasting pan and metal rack with non-stick cooking spray, and place the turkey breast side down in the pan.
• Cook for approximately 2 hours and 15 minutes, breast side down.
• Remove the pan from the oven, and increase oven temperature to 375°F. Turn the turkey to rest with the breast upwards, and put it back into the now hotter oven.
• Cook at 375°F, basting often, until the skin is golden brown and a meat thermometer registers 180°F in the thickest part of the thigh.
• Remove from oven and allow to rest before carving.