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Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a ...
Roast 1 hour 20 minutes or until turkey registers 170° F in breast and 180° F in thigh when tested with instant-read meat thermometer. Let stand 10 minutes before carving. For more Thanksgiving ...
Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position ...
They say to roast the bird "until fully cooked," but don't provide a time range. The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking."
Tuck the wings behind the back and place the turkey on top of the prepared baking sheet. Roast the turkey for 30 minutes, then decrease the oven temperature to 350°F.
Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey). Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion ...
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The first thing you should do before you embark on cooking a turkey is invest in an instant-read thermometer. ... and cooking instructions — and make sure the stuffing gets to 165°F as well, so ...