Be sure your turkey is fully thawed and is close to room temperature.

How to cook a turkey high heat first. A sharp knife for carving. Web the fastest (safe) way to defrost a turkey: Do not place anything inside the turkey.

Your best chef’s knife will do just fine. The turkey is done when it registers a minimum of 165° in the thickest part of the thigh. 2 on rack in shallow roasting pan, place turkey breast side up.

Aluminum foil to help keep your turkey warm while it rests after roasting and to tent while cooking—if needed. Transfer the dripping and broth to a small saucepan and bring to a boil. Wash the turkey inside and out and do not dry.

After the turkey has cooked for about 2 hours, remove from oven, carefully flip over so the turkey is now breast side up. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature. 15 to 20 minutes per pound;

This method for defrosting a turkey is faster than in the fridge, but it requires a few more steps. Insert ovenproof meat thermometer so tip is in thickest. Web you probably already know if you have a hot spot in your oven, so this step is just to make sure a setting of 475° really means 475°.

Web stuff the turkey just before roasting. Place turkey in the oven. What temperature should the turkey be?