Alternatively, you can wait to do this until after the turkey is on the roasting rack. If yours isn't big enough or you don't own one, purchase a disposable aluminum roaster. When it comes to size, the general rule of thumb is one pound per person, but if you would like leftovers or have a few big eaters in the group, you'll want to increase that to 1 1/2 to 2 pounds per person. Using a 325 F oven, calculate 15 to 20 minutes per pound, adding 30 minutes to the total time if the turkey is stuffed. Add comma separated list of ingredients to exclude from recipe. You will not be sorry. Place the turkey on a large cutting board, pull the wingtips forward, and tuck them under the breasts. If using plain butter, be somewhat generous with the salt (but don't go overboard); if using a compound butter with salt in it, give the bird a little dusting. this link is to an external site that may or may not meet accessibility guidelines. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. I cried all Christmas dinner. For an 11 lbs unstuffed turkey, it took 4 hours, and it was still iffy by the bone. Allrecipes is part of the Meredith Food Group. Then flip it breast side up, reduce temp to 325 F for 2 more hours. Place the probe in the thickest part of one of the thighs, making sure it doesn't touch any bone as that will skew the reading. I will definitely do this again. About an hour before the cooking is done, remove the foil to brown the skin. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Looking forward to combining these recipes. The bird may not be as delicious as you had hoped, and can't be brined or stuffed, but it will be presentable and edible, which is the most important thing. Opening the oven door several times also lowers the oven temperature. Place the turkey in a roasting pan, preferably one with a rack, and tent it well with foil. What chefs do agree on is that tying the legs makes for a prettier bird, so if that is important, secure the legs to each other using kitchen twine. Then cut off both pieces of breast meat by slicing close to the breast bone and pulling away each section of meat. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Pat the outside and inside … Dark meat (i.e., legs and thighs) takes longer to cook, and is situated deeper within the body. A stuffed turkey will take longer to cook than an unstuffed turkey. I always pour 4 cups of water into the bottom of my pan and I never baste my turkey through the cooking process. If you choose to baste the bird, schedule it every 30 minutes. Even if this is your first time, don't play scared, this will work! Sprinkle the rest of the turkey with the salt and pepper. You need a container large enough to hold the bird and plenty of water that maintains a temperature of 40 F or colder. I will definitely do this again. Season with remaining 2/3 of the salt mixture. To season the cavity, hold the turkey by the legs and sprinkle the inside liberally with kosher salt and black pepper. Keep it in its original packaging and place it in a pan or on a tray to catch any liquid that may escape. To calculate the cooking time, approximate 15 to 20 minutes per pound, or until a meat thermometer reads 165 F when placed in the thickest part of the thigh meat. This step is very important if you want crispy skin. My new stand by And yet again - another perfect turkey:) Thanks Chef John, Congrats! Allow for five hours … There are racks made to fit in a roasting pan and hold a large turkey, but if you don't have one you can shape some aluminum foil into a figure eight and place in the bottom of the pan; just be sure to make it sturdy enough that the turkey doesn't simply squash it. Use your fingers to lift the skin surrounding the cavity, and then, if you like, switch to a thin silicone spatula to push under the skin to separate it from the breast meat. (If the skin wasn't dried well earlier, the butter won't stick properly.) Place on the cutting board and slice pieces against the grain. For longer storage, the leftover turkey can be wrapped well and kept in the freezer. Resting allows the juices to stay in the meat whereas slicing immediately would cause all that moisture to end up on the cutting board. Before cooking, rinse off the brine; since it has been seasoned well with salt, there is no need to salt the turkey. The Fridge is the Safest Place to Thaw Your Turkey. 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