Basic Roasted Turkey

Serves 8-10
None Specified
  • 10-12 lb. turkey

  • - salt

  • 1/2 cup melted butter


Remove neck and giblets from turkey cavities; season cavity of turkey with salt. Fold wings across back with tips touching. Tuck drumsticks under skin at tail. Place turkey, breast side up, on rack in shallow roasting pan; brush skin with melted butter. Bake at 325° until juices run clear and meat thermometer registers 165° using timetable below (insert meat thermometer in thickest part of thigh muscle, not touching bone). If necessary, cover loosely with a tent of foil to prevent excessive browning. Let stand at least 20 min., covered, for easier carving.

(Fresh or Thawed Turkey – Unstuffed)

8-12 pounds…..2 ½ - 3 hours
12-14 pounds…..3 - 3 ½ hours
14-18 pounds…..3 ½ - 4 hours
18-20 pounds…..3 ¾ - 4 ½ hours
20-24 pounds…..4 ¼ - 4 ¾ hours

Good to Know:

  • Timings are approximate and should be verified with a meat thermometer.
  • For food safety, we suggest baking stuffing seperately until heated to 165°.