Okay, so I decided to roast a turkey for the first time ever. I was super nervous because, you know, it’s a BIG bird and I didn’t want to mess it up. My biggest question was: how long do I actually cook this thing?
I started by grabbing my turkey, it’s about 15 pounds. I did some searching online and found that, Rule of thumb is about 13 minutes per pound at 350°F for an unstuffed turkey, or 15 minutes per pound for a stuffed one. So, doing some quick math (which I’m not great at, haha), I figured I needed around 3 to 3.5 hours for my bird.
Prepping the Turkey
Before anything, I thawed the turkey completely. It takes about 24 hours for every 5 pounds of turkey to thaw safely in the fridge, make sure check it’s not still icy inside.
- Rinsed it inside and out and patted it dry with paper towels. Super important for crispy skin!
- Seasoned generously! I went simple with salt, pepper, and some herbs. I also rubbed some butter under the skin of the breast because I heard that makes it extra juicy.
- Preheated the oven to 350°F.
The Cooking Process
I placed the turkey in a roasting pan and popped it in the oven. Now, here’s where my notes get interesting:
- First Hour: Everything looked good, just letting it do its thing.
- Second Hour: I started basting it with the pan juices every 30 minutes or so. This helps keep it moist.
- Third Hour: This is where I started checking the temperature. I used a meat thermometer and inserted it into the thickest part of the thigh, making sure not to hit bone. My goal was 165°F.
- 3 Hours 15 mins : My thermometer reach about 160°F. I keep going!
- 3 Hours 25 mins: Bingo! 165°F.
Resting Time
I took the turkey out of the oven and let it rest for about 20-30 minutes, covered loosely with foil, and the internal temperature continue increase about 5-10°F, Before I carve it.
Honestly, it turned out way better than I expected! The skin was golden brown, and the meat was super juicy. Following the basic timing and using a meat thermometer were the keys to success. I will do it again!
