Melt the butter in a small saucepan.

Roasting a turkey how to. What temperature should the turkey be? The usda recommends this thawing method for cooking turkey because it’s safe and can be adjusted for any size bird. Gently loosen the skin from the breast and legs of the turkey to create some space for the seasoning and butter.

Web if you insist on stuffing your bird, remove the stuffing as soon as the meat is done and cook the stuffing to 160°f (77°c) in a pot on the stove. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape. Use a food thermometer to measure the internal temperature in three parts.

Heating for about 5 minutes per pound. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Tie legs together with kitchen twine.

Transfer the dripping and broth to a small saucepan and bring to a boil. Stuff the cavity with onion. Preheat oven to 325° f.

Cover the entire turkey with foil and place back in the roasting pan, then place in the preheated oven. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Loosely spoon the stuffing into the cavity, allowing about 3/4 cup per pound.

Then lower the temperature to 350 f and continue roasting. The turkey is done when it registers a minimum of 165° in the thickest part of the thigh. Put the onion and a large sprig of bay in the cavity between the legs.