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If it's not quite there yet, return to the oven and continue to roast in 15-minute intervals. Once done, cover the turkey loosely with aluminum foil and let it rest for about 15 to 30 minutes.
According to the U.S. Department of Health and Human Services's turkey roasting chart, turkeys should be roasted at 325 degrees Fahrenheit and cooked for the following time estimates (or until ...
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
Roast. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours. Let the turkey rest for 20 minutes. Carve and serve. Remove the strings and carve the turkey across the grain into 1/4- to 1/2 ...
If the turkey is stuffed, the center of the stuffing also needs to reach 165 degrees before removing the turkey from the oven. It's recommended not to stuff turkeys and cook the stuffing in a ...
Once a thermometer inserted into the thickest part of the bird reaches 160 F, remove it from the oven to rest (the internal temperature will continue to rise by about five degrees).
Preheat the oven to 350 degrees Fahrenheit on the BAKE setting. Line a baking tray with parchment paper and set an 8 x 2-1/2-inch ring* on it. Wrap an 8-inch cardboard round with foil and set aside.
Some prefer slowly roasting a turkey at 325 degrees for optimum juiciness. Others believe cooking a holiday bird at 350 degrees is the secret to the crispiest skin.
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