See below for my quick reference guide….

Cooking a large turkey in the oven. Preheat oven to 325° f. Roast at 400°f for 20 minutes to brown the skin, then turn the temperature down to 325°f and roast until done. At least 30 minutes before roasting turkey, adjust oven rack.

Web tie the legs together with kitchen twine and secure the neck closed with twine or a skewer. Web use a thermometer. If you don't have kitchen twine, you can opt to truss with unflavored dental floss or even use the turkey's skin to fold the legs tightly together.

The usda recommends that you cook it at a temperature that is no lower than 325 f. 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed. A sharp knife for carving.

Web fill cavity of bird with lemon wedges, herbs and more salt. Drain juices and pat dry with clean paper towels. Web preheat the oven to 325 degrees f (165 degrees c).

Insert the thermometer probe into the thickest part of the thigh, away from the bone. Web a very large bird can be harder to handle and takes longer to cook. Turkey in a bag with lemon and herbs.

Arrange the turkey on the roasting rack, breast side down. Web as ree drummond’s turkey is cooked the day before the big meal, she then heats it up with some chicken broth, to keep the meat juicy — because the last thing we want is dry turkey on thanksgiving. Web place the stick of butter inside the “large” cavity of the turkey.