Perfect Thanksgiving roast turkey. Time 6 hours, largely unattended, plus 1 day. Yields Serves 12. Butter stuffed under a Thanksgiving turkey’s skin keeps the breast meat moist as it roasts.

Place the turkey breast-side up on a rack in a roasting pan 2 to 2-1/2 inches deep. Brush or rub skin with oil to prevent drying and to enhance the golden color. Preheat the oven to 325 degrees ...

Continue roasting for 2.5 to 3 hours (depending on the size of the turkey), or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thigh.

As a rule of thumb, the formula for roasting a whole (unstuffed) turkey is about 15 minutes per pound in a 325-degree oven. Bring the oven up to 350 degrees and you can cut the time by as much as ...

Heat the oven to 350 degrees. Place an oven rack at the lowest position and remove all other racks from the oven. Stuff the cavity of the turkey with the onion, garlic, thyme and rosemary.

Hello, it’s time for Thanksgiving! This year, we’re embracing a groovier vibe for our holiday table, with glistening, golden ...

Thanksgiving: Roast your turkey in only 2 hours. Johnathan L. Wright. [email protected]. I wanted to believe, but I was skeptical at first: “Two-Hour Roast Turkey” read the teaser on the cover ...

Directions: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin.

HOW TO: 1. After you remove the turkey from the roasting pan, pour off the fat in the pan and discard. Then add a cup of water and put the pan back into a 350-degree oven for a few minutes, until ...

Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450 F. Put the turkey on a rack set in a large, flameproof roasting pan.

I roast my turkey until the breast meat reaches 150°F. Then I loosely tent it with foil and leave the thermometer in so I can ensure that it reaches 160°F and stays there for at least a minute.

Cooking your bird to a safe 165 F often just results in a dry, boring plate of meat. Luckily, food scientists have studied this problem. Learn their techniques to roast your tastiest bird yet.