Okay, so yesterday I decided to roast a turkey. I’ve done it before, but I always get a little nervous about getting the timing right. Nobody wants a dry turkey, especially on a special occasion! So, I did a little digging and then dove in. Here’s how it went down:
Figuring Out the Bird’s Weight
First things first, I needed to know the weight of my turkey. It was a big one, around 15 pounds. I always use a kitchen scale for this because guessing is a recipe for disaster.
Prepping the Turkey
Next, I unwrapped the turkey and took out the giblets and neck – don’t forget those! I rinsed the bird inside and out with cold water and patted it super dry with paper towels. A dry turkey means crispy skin, and who doesn’t love that?
Seasoning Time!
I’m a simple guy when it comes to seasoning. I just used a generous amount of salt, pepper, and some dried herbs like rosemary and thyme. I rubbed the seasoning all over the bird, making sure to get it under the skin of the breast too. This helps flavor the meat directly.
Into the Oven
I preheated my oven to 325°F. Some folks like to start hotter and then lower the temperature, but I find this steady temperature works well. I placed the turkey in a roasting pan, breast-side up. I also add about a cup of chicken broth to the bottom of the pan,this helps create the gravy by collecting the drippings.
The Waiting Game (with Checks!)
Now for the cooking! Based on my research and the size of my turkey, I figured it would take somewhere between 3 ¾ and 4 hours.
- Unstuffed Turkey: General rule is 13 minutes per pound at 325°F.
- Stuffed Turkey: You’re looking at more like 15 minutes per pound.
But here’s the most important part: I didn’t just set a timer and walk away. I used a meat thermometer! About 3 hours in, I started checking the internal temperature. You want to stick the thermometer into the thickest part of the thigh, without touching the bone.
The Magic Number: 165°F
The turkey is officially done when the internal temperature reaches 165°F. Mine took around 3 hours and 45 minutes. Once it hit that magic number, I took it out of the oven.
Resting is Key
I let the turkey rest, uncovered, for about 20-30 minutes before carving. This allows the juices to redistribute, making for a much more moist and flavorful bird. And that, my friends, is how I cooked my turkey – perfectly juicy and ready to enjoy!
