2. While the oven is preheating, stuff the turkey if you want to. Because stuffing expands during cooking, spoon it into the turkey rather than packing it tightly. Per pound (500 g) of turkey, use 1/2 cup (125 ml) of stuffing.
Roasting a Whole Turkey
3. Place turkey breast-up on a rack in a shallow roasting pan.
Roasting a Whole Turkey
4. Roast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient).
Roasting a Whole Turkey
5. When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).
Roasting a Whole Turkey
6. When the juices run clear and the meat thermometer reads 170°F (77°C) or 180°F (82°C) for an unstuffed turkey, the bird is said to be done. Place the meat thermometer in the inner thigh's thickest region, keeping it away from the bone.
Roasting a Whole Turkey
7. Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set.
Roasting a Whole Turkey
Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven’s thermostat, how many times the oven door is opened during roasting,
Roasting a Whole Turkey
the type and size of roasting pan used and the size of the turkey in relation to the size of the oven.
Roasting a Whole Turkey
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