(If the skin wasn't dried well earlier, the butter won't stick properly.) Dark meat (i.e., legs and thighs) takes longer to cook, and is situated deeper within the body. Thirty to 40 minutes is enough time for the juices to redistribute and for the turkey to cool down without getting cold. Consequently, your turkey takes longer to cook, and the breasts end up dry and overcooked. Place the turkey on a rack in the roasting pan, breast side down. Cooking Time for Stuffed Turkey. Be careful not to tear the skin (although it's fairly tough); if you push slowly and firmly you should be able to separate the skin about two-thirds of the way down on either side of the breastbone. So moist and flavorful. (If you haven't spread the outside of the bird with butter yet, do this now.) There are two safe ways to defrost a frozen turkey: in the refrigerator or in a cold water bath. Use your fingers to push down on top of the skin and spread the butter evenly, trying to coat all areas of the meat. I will definitely do this again. To keep the turkey sitting nice and straight and prevent burning, you want to tuck the wings underneath the bird. Brining a turkey makes for a juicy and flavorful bird. Looking forward to combining these recipes. You need a container large enough to hold the bird and plenty of water that maintains a temperature of 40 F or colder. Good recipe for flavour. (It also allows time to make the gravy.) Amount is based on available nutrient data. There is nothing to fear but the fear of dry turkey itself. Looking forward to combining these recipes. First of all, if you haven't already purchased your bird, be sure to read all about how to buy a turkey and how to safely thaw frozen turkey. Season the inside of the turkey with about 1/3 of the salt mixture. Keep in mind that fresh turkeys may be more difficult to find. Great video! Whether you choose a fresh or frozen turkey depends on what will work for you, as there are advantages to both. I will start my next one at 400 F, breast down for 1 hour. Most people won't think twice about serving basic cornbread when is on the table. Add about a half an inch stock or water to the roasting pan; this will keep the oven moist and add flavor to the pan drippings. From the ingredients and equipment needed, to how to prep, season, and roast the bird, learn everything you need to know to make a turkey you can be proud of. The grocery store case will have a variety of sizes and types of turkey. Spoon the stuffing lightly into the neck and body cavities, if desired. Made a delayed Thanksgiving Dinner today....Absolutely the best Turkey Ever!! You don't need a lot of equipment to roast the perfect turkey. Then flip it breast side up, reduce temp to 325 F for 2 more hours. Then flip it breast side up, reduce temp to 325 F for 2 more hours. Allrecipes is part of the Meredith Food Group. Using an internal meat thermometer and placing it in the thickest part of the thigh (making sure it doesn't touch bone) is the ideal way to determine when the turkey has finished cooking. 12- to 15-pound fresh or thawed turkey, room temperature. For those of us that have been cruising by while Mom made the Turkey each year and all of a sudden it's our turn and we haven't got a clue. Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing. Place the frozen turkey on a roasting rack in a shallow pan and cook for three hours before removing the bag of giblets. Before cooking, rinse off the brine; since it has been seasoned well with salt, there is no need to salt the turkey. Percent Daily Values are based on a 2,000 calorie diet. Cook and stir rosemary and sage for 1 minute. I cried all Christmas dinner. The ideal resting time is 30 to 40 minutes. Place the turkey on a large cutting board, pull the wingtips forward, and tuck them under the breasts. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Good recipe for flavour. Then continue to roast as usual. This is my tried and true method, and the meat literally falls off the bone. The Fridge is the Safest Place to Thaw Your Turkey. When stored in an airtight container in the refrigerator, the meat will last three to four days. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. I followed it exactly. Get all the tips you need to cook a turkey, from prepping and basting to roasting and carving. Resting allows the juices to stay in the meat whereas slicing immediately would cause all that moisture to end up on the cutting board. However, there is debate on whether basting does anything to the bird, and actually proposes that it may turn the skin soggy.