A turkey roasting pan is a basic large pan that helps elevate the turkey from the bottom of the pan. The turkey sits approximately one to two inches above the bottom of the pan, allowing drippings to fall below, sometimes on vegetables. The pan ensures crispy skin and an even cooking time. Add this to my Recipe Box.
Instructions
Prepare the Turkey
1. Preheat oven to 325 degrees F. Check the wrapper of your turkey for its weight, and calculate the approximate cooking time based off the weight. An 8- to 12-lb. turkey should cook for 2 hours 45 minutes to 3 hours, an 12- to 14-lb. turkey should cook for 3 hours to 3 hours 45 minutes, and a 14- to 18-lb. turkey should cook for 3 hours 45 minutes to 4 hours 15 minutes. Stuffed turkeys require a longer cooking time, so ensure that there is enough time for the turkey to cook thoroughly. A 8- to 12-lb. stuffed turkey should cook for 3 hours to 3 hours 30 minutes, a 12- to 14-lb. stuffed turkey should cook for 3 hours 30 minutes to 4 hours, and a 14- to 18-lb. stuffed turkey should cook for 4 hours to 4 hours 30 minutes.
2. Remove the giblets and neck from inside the turkey cavity. Wash the turkey cavity and the outside of the turkey. Pat dry with paper towels.
3. If stuffing the turkey, add prepared stuffing to the inside of the cavity. Add 1/2 cup of stuffing per pound of turkey. Stuffing expands during cooking, so be sure to leave ample space inside the cavity to ensure the stuffing is cooked properly. For unstuffed turkeys, proceed to next step.
4. Place the turkey breast-side up in the turkey rack. Insert the meat thermometer in the turkey's thigh. Add 1/2 cup water, if desired. Brush the skin with olive oil, salt, pepper and herbs, including rosemary or sage.
5. Cover turkey in foil and place turkey in oven. Roast turkey for determined cooking time. Remove foil one hour into the cooking to allow skin to brown. Add vegetables to the bottom of the pan at this time if desired.
6. When cooking time is complete, test the temperature of the turkey using a meat thermometer. The turkey should register as done when the internal temperature of the thigh reaches 165 degrees F. Check the temperature of the breast, wing and stuffing, if present, to ensure all sections are 165 degrees F or higher. If not, return turkey to the oven and continue cooking.
Tags: hours minutes, turkey should, cook hours, should cook, should cook hours