How-to roast a turkey

The last thing you want is to invite a bunch of people to your house and then have your turkey disintegrate a la Ellen Griswold. Follow the directions below to avoid resorting to an emergency bucket of takeout chicken.

• Heat oven to 325ºF (160ºC).
• Remove plastic wrap from thawed turkey and carefully discard.
• Remove neck and giblets from body cavity (these are tucked inside the neck and body cavities, so be sure to check both).
• Giblets can be rinsed and cooked in a saucepan of boiling water and simmered during turkey roasting time.
• Use the rich broth in your gravy preparation (discard giblets).
• Rinse turkey well inside and out with cold water.
• Thoroughly pat dry with paper towels.
• Place turkey, breast side up, on rack in shallow roasting pan.
• Brush with about 2 tbsp (25 mL) butter.
• Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered, following the Roasting Guidelines Chart below for approximate total cooking time.
• The drumstick should move easily when lifted or twisted.
• Roast until juice is no longer pink when centre of thigh is cut.
• When the turkey is done remove it from the oven. Cover with foil and let stand for 15 to 20 minutes before carving.

Roasting Guidelines Chart

Oven Temperature:  325ºF/160ºC
Weight	Oven Time Hours - Stuffed	Oven Time Hours - Unstuffed
6 to 8 lbs (3.0 to 3.5 kg)	3 to 3¼	2½ to 2¾
8 to10 lbs (3.5 to 4.5 kg)	3¼ to 3½	2¾ to 3
10 to 12 lbs (4.5 to 5.5 kg)	3½  to 3¾	3 to 3¼
12 to16 lbs (5.5 to 7.0 kg)	3¾ to 4	3¼ to 3½
16 to 22 lbs (7.0 to 10.0 kg)	4 to 4½	3½ to 4