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Whole Roasted Turkey

ground black pepper
olive oil
butchers twine
roasting pan

Turkey defrosting times in a refrigerator set at 40 F:
8 to 12 pounds will take 1 to 2 days
12 to 16 pounds will take 2 to 3 days.
Allow approximately 24 hours for every 5 pounds after that
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Whole Roasted Turkey - Instructions

Preheat the oven to 325.

First remove the giblets and neck from the cavity. You can reserve these parts for the gravy. Rinse the
turkey with cold running water and drain well. Blot dry with paper towels.

Season the cavity with salt and pepper. Fold the wings under the body, to prevent the tips from burning.
Tie the legs together with butcher string. Fold the neck skin and fasten it to the back with a skewer.

Drizzle the outside of the turkey with some extra virgin olive oil. Season generously with salt and
pepper. Place the turkey, breast side up, on a rack in a large shallow a roasting pan no more than 2
1/2" deep.

Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the
bone. Roast the turkey in a preheated 325 F oven about 3-1/2 hours depending on the weight while
frequently basting the turkey with the pan juices.

Continue to roast until the thermometer registers 165 F. Remove the turkey from the oven and allow the

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Whole Roasted Turkey - Instructions Continued

bird to rest for 15 to 20 minutes before carving.

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