Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs.

Roasting turkey in the oven. The turkey is done when it registers a minimum of 165° in the thickest part of the thigh. Roast the unstuffed turkey for 15 to 17 minutes per pound per pound or until the turkey reaches an internal temperature of 165°f. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray.

Place turkey breast side up. You need to start on sunday, at the absolute latest, and saturday would be better. Sprinkle salt in the cavities.

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. Put the onion and a large sprig of bay in the cavity between the legs. Add neck and giblets if desired.

Garlic and herb roasted turkey with roasted garlic gravy. Step 2, melt the butter in a small saucepan. Drain juices and pat dry with clean paper towels.

Step 3 continue roasting, basting every 30 to. Leave your turkey uncovered and place the roasting pan with seasoned turkey into the oven. Determine your total cooking time by multiplying the weight of your turkey by 15 minutes per pound.

On mine it's 450, but use 500 if your oven goes that high. Web directions step 1 position rack to the lower third of your oven and preheat oven to 450°. Remove the turkey from the refrigerator to bring to room temperature.