Web here are 15 tips to safely thaw and roast your thanksgiving turkey.

Turkey roasting oven temperature. Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Make sure your turkey reaches an internal temperature of 165°f before consuming. Rub skin with butter, then season with salt and pepper.

(we also recommend letting the turkey sit at room temperature 30 minutes before you place it in the oven.) Place remaining 2 tablespoons oil in roasting pan. Reduce the oven temperature to 350°f (175°c/gas mark 4).

For an unstuffed turkey, place the meat thermometer in the thickest part of the thigh, taking care that it does not touch any bone. Preheat the oven to 400°. Dry the bird well with.

Check the turkey's temperature after it's been in the oven for 3.5 hours. Remove the bird from the refrigerator and allow to sit out at room temperature for at least an hour before it goes in the oven. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey.

Loosely fill turkey cavity with stuffing. Turn the wings back to hold the neck skin in place. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour.

Drain juices and pat dry with clean paper towels. Keep it stored in the refrigerator until you're ready to cook it. Turkey is done at an internal temperature of 165 degrees f (75 degrees c).