Preheat oven to 325 degrees f (165 degrees c).

How to roast a turkey in an oven. This temperature is low enough that you don’t need to worry about moisture evaporating quickly and drying out the turkey, but it’s also warm enough to cook the bird all the way through at a quick pace. We're here to tell you that roasting a turkey breast gives you the same great flavor, while saving you money, fridge space, and effort. Brined and roasted whole turkey.

Check the temperature of the turkey by inserting a probe thermometer into one of the bag's vents and into the thickest part of a thigh not touching bone. Stuff it with the quartered lemon, onion and apple and leftover herbs. The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.

Roast, basting with stock every 30 minutes, for about two and half hours. On mine it's 450, but use 500 if. Add 5 sprigs of thyme, sage, rosemary, garlic cloves, and lemon slice inside the cavity.

Season the cavity of the turkey with salt and pepper. Season the inside of the bird thoroughly with salt and pepper. Place the rack on the lowest level in the oven and adjust the heat to 425 degrees.

Our test kitchen recommends roasting a turkey at a steady 325º for the entire cook time. Cut a hole in the turkey skin between tail and body (to affix legs); Web 1 hr 35 mins total time:

Web rub the skin with butter, then season with salt and pepper. Use your fingers to loosen the skin over the turkey breast and thighs. 2 jump to nutrition facts feeling the pressure to roast a whole bird this thanksgiving?