2-1/2 hours
1 Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste). 2  If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time. 3  After about 2-1/2 hours of cooking time remove the foil. 1 Rinse the turkey well with cold water inside and out then pat dry with a paper towel. 2  Place the turkey on a rack on a roasting pan. 3  In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it). Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 1/2 inches deep. Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance. Place turkey in pre-heated oven. When turkey is about 3/4 done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking. After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone. Don't bother with a whole turkey — just roast a turkey breast! One half-breast or even a whole turkey breast makes more than enough for a small party of four to six. (And yes, you'll still have plenty of pan drippings to make gravy.) Turkey breasts are also a cinch to roast. No flipping, no basting, no fuss. Don't bother with a whole turkey — just roast a turkey breast! One half-breast or even a whole turkey breast makes more than enough for a small party of four to six. (And yes, you'll still have plenty of pan drippings to make gravy.). Place your turkey in the oven. When the turkey is about done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking. Your turkey is done when temperature is 180° F in thigh and 165° F in breast or stuffing. Lift turkey onto platter, and let stand for 15 minutes before carving. Place turkey in pre-heated oven. When turkey is about 3/4 done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking. After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone. Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Add liquid to the roasting pan: When ready to roast, pour two cups of broth or water into the roasting pan. Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up 4-1/2 to 5 hours. 5-1/2 to 6-1/4 hours. Cook the turkey until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning. The only true test for doneness is the temperature of the meat, not the color of the skin. 1  The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. Be sure to let your turkey completely thaw before cooking. If it was frozen through when you bought it, the turkey will thaw within a few days in the fridge, approximately 24 hours for every five pounds of turkey. Add liquid to the roasting pan: When ready to roast, pour two cups of broth or water into the roasting pan. Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey: 1  Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. 2  Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: 1  Preheat oven to 325° F. 2  Remove whole breast from bag. 3  Drain juices and pat dry with clean paper towels. 4  Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. 5  Do not add water to pan.
http://www.food.com/recipe/kittencals-perfect-roasted-whole-turkey-great-for-beginners-199612 http://abc7chicago.com/food/how-to-cook-a-turkey-recipes-from-butterball/410766/ http://www.thekitchn.com/how-to-cook-turkey-breast-the-simplest-easiest-method-cooking-lessons-from-the-kitchn-213324 http://abc7chicago.com/food/how-to-cook-a-turkey-recipes-from-butterball/410766/ http://www.thekitchn.com/how-to-cook-a-turkey-the-simplest-easiest-method-cooking-lessons-from-the-kitchn-160905 http://dish.allrecipes.com/turkey-cooking-time-guide/ http://www.thekitchn.com/how-to-cook-a-turkey-the-simplest-easiest-method-cooking-lessons-from-the-kitchn-160905 http://www.butterball.com/how-tos/roast-a-turkey
how long to cook a whole turkey