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Recipe Summary

prep:
15 mins
roast:
3 hrs at 325°
stand:
15 mins
Servings:
14
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Ingredients

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Directions

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  • Season turkey body cavity with salt. Tuck ends of drumsticks under band of skin across tail. Or tie drumsticks to tail with kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush the outside of the turkey with cooking oil. Sprinkle with crushed dried herb and pepper.

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  • Insert a meat thermometer into center of the inside thigh muscle. The thermometer bulb shouldn't touch bone. Cover turkey loosely with foil.

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  • Roast the turkey in a 325 degree F oven for 3 to 3-3/4 hours or until meat thermometer registers 180 degree F. After 2-1/2 hours, remove foil and cut the band of skin or string between drumsticks so thighs will cook evenly. When done, drumsticks should move easily in the sockets, and their thickest parts should feel soft when pressed.

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  • Remove turkey from oven. Cover to keep warm; let stand 15 to 20 minutes before carving. Makes 14 servings.

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Get the answers to your turkey-roasting questions this season by calling the following Turkey hot line numbers during the holiday months (hours vary): Butterball Turkey Talk-Line, 800/323-4848; Meat and Poultry Hot Line, 800/535-4555; Reynolds Turkey Tips Line, 800/745-4000.

Nutrition Facts

169 calories; total fat 12g; cholesterol 59mg; sodium 657mg; carbohydrates 8g; fiberg.

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