Step 2. ASSEMBLE THE INGREDIENTS

A thawed, room temperature turkey.  Take it out of the fridge 30-60 minutes before it goes into the oven to bring it to room temperature and facilitate even cooking. The turkey pictured here is a 14 pounder. I’ve cooked everything from a cheapo frozen store brand turkey to an expensive, special ordered, fresh, organic turkey, and several kinds in between. In terms of taste, I’ve honestly found little difference when they are prepared according to my instructions in this post. In fact, the turkey photographed for this post was one that I purchased on sale after Thanksgiving last year. It was in my freezer for 11 months before I thawed and cooked it to prepare these photos. It was as moist and delicious as any I’d made before; truthfully, I was surprised how good it was after that much time in the freezer. Conclusion: how you cook the turkey is what matters most for flavor and moisture. Buy whatever kind of turkey appeals to you and your budget.

Olive oil (or melted butter, if you prefer)

Salt & pepper

Fresh herbs of Simon and Garfunkel fame: parsley, sage, rosemary, and thyme. (If you don’t get that reference then you’re too young….and I’m too old.)

1 onion, peeled & quartered

1 lemon, quartered

Step 3. If your turkey comes with one of those red pop-up thermometers, pull it out and throw it away. They are very unreliable, and they can give you a false sense of security about cooking your turkey the right amount of time. In my early days of turkey roasting, I relied on them to tell me when the turkey was done, because I didn’t know better. The usual results: overcooked, dry turkey. Sometimes, the turkey thighs were so undercooked, they were still bloody. One time, that thing didn’t ever pop up. Just say NO to those useless gadgets.

Step 4. Your turkey probably has a plastic or metal clamp thingie holding the legs together. If so, press down on the legs to release them from the clamp. You can leave the clamp in the bird, or remove it. I prefer to remove it.

Step 5. Turkeys usually have necks and giblet bags inside. Remove the neck from the main cavity on the tail end. 

Step 6. Remove the giblet bag from the cavity on the neck end. 

What to do with the neck and giblets? The easiest option is to throw them away–you don’t need them for roasting the turkey. However, I like to use them to make broth. Start cooking the broth when the turkey goes in the oven, and the broth is finished long before the turkey comes out. Use the broth to combine with pan drippings to make gravy. Or, it can be used to moisten stuffing. Check out my easy method for making this fast broth:

Step 7. Lower the tail, and add these to the inside cavity to flavor the turkey from the inside out as it cooks. Rub salt and pepper inside. Add lemon, onion, and herbs, reserving one of the onion quarters. 

Step 8. Move the tail back up toward the open cavity.

Step 9. Overlap the turkey skin to close the cavity opening as much as possible (this keeps moisture inside the turkey as it cooks). Sometimes the skin will seal together without help, but you may need to use toothpicks or turkey skewers to hold the skin in place. (I couldn’t find my turkey skewers, so I made do with toothpicks.)  

Step 10. Tie the legs together with a piece of cooking twine. 

Step 11. Lift the skin covering the cavity at the neck end, and insert the reserved onion quarter. Pull the skin back down to cover the opening and hold the onion in place.

Step 12. Pull each wing tip back and tuck them under the turkey. This keeps the wing from burning and the tips also help to hold the neck cavity skin in place.

Step 13. Dry the turkey with a paper towel and brush the top (breast side) all over with olive oil. (You may use melted butter, if you prefer). Flip the turkey over into the roasting rack and pan. Brush with olive oil so that the entire turkey has been oiled. You can sprinkle on some salt, pepper and/or dried herbs, if you want the skin seasoned. I don’t bother with that–just olive oil on the skin for me.

Step 14. Put the turkey into a 400 degree oven (still breast side down) for 1 hour, then reduce the temperature to 350.

Step 15. After the turkey has been in the oven for a total of approx. 2 hours since it first went into the oven, remove it briefly from the oven. It should be nicely brown. Now flip it over so that it is breast side up for the remainder of the cooking time. This is where having heatproof, waterproof gloves come in handy. Just grab the bird and flip it over. If you don’t have gloves, use folded paper towels on each end–flip quickly before the heat and grease penetrate the paper and burn your hands.

NOTE: The ridges from the rack that are visible on the breast will bounce back as it cooks during the last hour.

Step-by-Step Guide to The Best Roast Turkey

Step-by-Step Guide to The Best Roast Turkey

Ingredients

14-16 pound turkey, fresh or thawed
1 teaspoon salt (omit if turkey has been brined)
1 teaspoon pepper
1 lemon, quartered
1 medium onion, peeled and quartered
1-2 sprigs fresh parsley
1-2 sprigs fresh thyme
1-2 sprigs fresh rosemary
1-2 sprigs fresh sage
2-3 tablespoons olive oil or melted butter

Instructions

  1. Remove turkey from refrigerator and allow to rest at room temperature for 30 minutes.
  2. Place oven rack in lowest position. Preheat oven to 400 degrees.
  3. Coat roasting pan and rack with cooking spray and set aside.
  4. TO PREP THE TURKEY:
  5. Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
  6. If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
  7. Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
  8. Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
  9. Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.
  10. Pat turkey dry with a paper towel and brush breast side all over with olive oil. Flip turkey over, breast side down, onto rack in roasting pan. Brush with olive oil so entire turkey is coated.
  11. TO COOK THE TURKEY:
  12. Place in 400 degree oven uncovered. After 1 hour, lower heat to 350 degrees and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).
  13. Remove from oven and flip turkey over so it is breast side up. Insert a remote probe thermometer into thickest part of thigh. Return turkey to oven and set thermometer monitor alarm to sound at 165 degrees.
  14. (TIP: To avoid over-browning on top, keep an eye on the turkey in the last hour and loosely tent it with aluminum foil if it's browned enough before the desired internal temperature is reached. This may or may not be necessary, depending on individual ovens--some cook more evenly than others.)
  15. When thigh temperature reaches 165 to 170 degrees, remove from oven. Use an instant read thermometer to check temperature of other thigh. Also check thickest part of breast--it should be 160 degrees. If not, return to oven.
  16. Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. These times are ballpark and can vary; that's why using a thermometer is important for determining exactly when the turkey is done.
  17. When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed for a minimum of 30 minutes and up to 60 minutes. Carve and serve.
https://yupfoodie.com/recipe/a-step-by-step-guide-to-the-best-roasted-turkey/
Step-by-Step Guide to The Best Roast Turkey

Step-by-Step Guide to The Best Roast Turkey

Ingredients

14-16 pound turkey, fresh or thawed
1 teaspoon salt (omit if turkey has been brined)
1 teaspoon pepper
1 lemon, quartered
1 medium onion, peeled and quartered
1-2 sprigs fresh parsley
1-2 sprigs fresh thyme
1-2 sprigs fresh rosemary
1-2 sprigs fresh sage
2-3 tablespoons olive oil or melted butter

Instructions

  1. Remove turkey from refrigerator and allow to rest at room temperature for 30 minutes.
  2. Place oven rack in lowest position. Preheat oven to 400 degrees.
  3. Coat roasting pan and rack with cooking spray and set aside.
  4. TO PREP THE TURKEY:
  5. Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
  6. If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
  7. Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
  8. Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
  9. Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.
  10. Pat turkey dry with a paper towel and brush breast side all over with olive oil. Flip turkey over, breast side down, onto rack in roasting pan. Brush with olive oil so entire turkey is coated.
  11. TO COOK THE TURKEY:
  12. Place in 400 degree oven uncovered. After 1 hour, lower heat to 350 degrees and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).
  13. Remove from oven and flip turkey over so it is breast side up. Insert a remote probe thermometer into thickest part of thigh. Return turkey to oven and set thermometer monitor alarm to sound at 165 degrees.
  14. (TIP: To avoid over-browning on top, keep an eye on the turkey in the last hour and loosely tent it with aluminum foil if it's browned enough before the desired internal temperature is reached. This may or may not be necessary, depending on individual ovens--some cook more evenly than others.)
  15. When thigh temperature reaches 165 to 170 degrees, remove from oven. Use an instant read thermometer to check temperature of other thigh. Also check thickest part of breast--it should be 160 degrees. If not, return to oven.
  16. Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. These times are ballpark and can vary; that's why using a thermometer is important for determining exactly when the turkey is done.
  17. When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed for a minimum of 30 minutes and up to 60 minutes. Carve and serve.
https://yupfoodie.com/recipe/a-step-by-step-guide-to-the-best-roasted-turkey/