Web start by preheating your oven to 325°f.

Roast turkey oven temp. Allow 1¼ pounds of turkey per person. If stuffing the turkey, do so while the oven is. Follow these special directions for a delicious meal:

Loosely fill turkey cavity with stuffing. Remove turkey neck and giblets. Dry the bird well with.

Remove the turkey from the oven, and allow the temperature to increase back to 425ºf (218ºc). Once the turkey goes into the oven, reduce the heat to 325ºf. Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the.

This is partly because of the lower temperature. Add more water to the vegetables in the pan as needed. Remove pan from oven and, using pot holders, turn the turkey over so the breast side is up.

You want it nice and hot at the beginning. Rub skin with butter, then season with salt and pepper. Don’t go higher than that or use the broiler, and don’t let the bag touch the heating elements, lowering the oven rack as needed.

Add neck and giblets if desired. Web preheat oven to 450ºf. Place the pan in the oven and reduce the heat to 325°f.