How To Roast A Turkey

 

1. Thaw the turkey. Remove neck and giblets from the neck and body cavities. 
2. Heat oven to 325°F. 
3. Rinse the turkey inside and out with cold water. 
4. Place turkey breast side down on a rack in a shallow roasting pan.  Sprinkle garlic salt (or rub with fresh pressed garlic) & black pepper all over the turkey.
5. Roast the turkey, uncovered, until a meat thermometer inserted into the thickest part of the thigh, not touching bone, registers 180°F.
6. Halfway through roasting the turkey baste the turkey with it's own drippings using a turkey baster. You may need to add 1/2 hour to the roasting time.

Roasting Timetable

Approximate Oven Roasting Time at Temp of 325°F (Unstuffed Turkey)

WEIGHT	COOKING TIME
10-12 lbs.	3-3 1/2 hrs.
12 to 14 lbs.	3 1/2 - 4 hrs.
14 to 16 lbs.	4 - 4 1/2 hrs.
16 to 18 lbs.	4-1/2 - 5 hrs.
18 - 20 lbs.	5 - 5 1/2 hrs.
20 - 22 lbs.	5 1/2 - 5 3/4 hrs.
22 - 24 lbs.	5 3/4 - 6 hrs.

Turkey is done when the meat thermometer inserted in the breast reads 170° F. and 180°F. when inserted deep in the thigh, not touching the bone.

More Roasting Tips

• Allow the turkey to stand 20 minutes before carving.

Remember these food safety tips when storing leftover turkey

• Store turkey, stuffing, and gravy in separate containers. 
• Use refrigerated turkey, stuffing and gravy within 3 to 4 days. 
• For longer storage, freeze leftovers. Use turkey within 3 to 4 months.

Source of Content:

http://www.jennieo.com/cooking-with-turkey/8-How-to-Roast-a--Turkey

http://www.jennieo.com/cooking-with-turkey/4-How-to-Store--Leftover-Turkey-Properly