To roast a turkey perfectly, remove the giblets, put the turkey in a pan breast-side up, season it with salt and black pepper, pour some liquid in the roasting pan and put it in the oven. Baste the turkey as it roasts.
To roast a perfect turkey, use the following steps.
- Thaw the turkey
- Prepare the turkey and the oven
- Roast the turkey
- Remove the turkey from the oven
When using a frozen turkey, make sure it is thoroughly thawed before roasting. Thaw a turkey in the refrigerator for 24 hours per 5 lbs. of meat. If the turkey is not completely thawed when it is time to cook it, give it a cold water bath. Remove the giblets and neck from the cavity.
Take out a large roasting pan and place the turkey inside, breast-side up. Preheat the oven to 450 degrees Fahrenheit and put the rack towards the bottom of the oven. Rub the turkey with salt and black pepper to season it. Pour 2 cups of liquid such as stock, broth or water to the bottom of the pan.
Turn the heat down to 350 F, cover the turkey with foil and put the roasting pan and turkey in the oven. Roast the turkey for around 13 minutes per pound of meat. Baste the turkey with liquid from the pan every 45 minutes. For a crispy skin, baste the turkey with oil or butter in the last 45 minutes of cooking.
Use a meat thermometer to check the temperature of the inside of the turkey. When the temperature reaches at least 165 F, remove it from the oven and let it cool slightly before serving.