Web drive your thermometer into the meat and make sure it doesn't touch a bone, or you'll get an inaccurate reading.

Baked turkey temperature. Turkey 6 to 8 pounds (breast only): If the skin begins to brown too much, cover it with aluminum foil. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking.

On the other hand, if the internal temperature has not reached 165°f, put the turkey. Remove turkey from the refrigerator 1 hour before roasting and allow to come to room temperature. You will find a cooking time chart at turkey from farm to table.

You'll find that most people (including the usda) consider the turkey to be done once it's reached a minimum internal temperature of 165 degrees f (75 degrees c) in the thickest part of the thigh. Drain juices and pat dry with clean paper towels. That’s their recommendation for all turkey that starts out raw.

Web cover the dish with aluminum foil and bake at 400 degrees f (205 degrees c) for 30 minutes. Web baste the turkey every 45 minutes. Web don't serve it until it has reached 165 degrees f.

Meanwhile, place oven rack toward the bottom third of the oven and heat oven to 450 degrees. Place the pan in the oven and let the turkey bake, uncovered for 1 hour. Turkey 8 to 12 pounds:

Compared to the other method mentioned, this cooking process is faster and creates a crispy golden exterior and tender meat that naturally retains more of its moisture. Web tie the legs of the bird together with butcher’s twine and tuck the wing tips under. This method requires a little more attention, but it pays off in the end.