Baked Turkey

For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

Take the turkey out of the fridge about 45 minutes before you plan on starting the cooking process. Check the wrapper to see how much the turkey weighs and determine the approximate cooking time. Remove the giblet bag from the breast and remove the neck from the turkey cavity. There is no need to wash the turkey, just pat the skin dry with paper towels. Generously grease the turkey with either olive oil or melted butter and season with sea salt and pepper. Grease and season both inside and out of the turkey.

For A Stuffed Turkey:
Mix stuffing and lightly fill cavity. Allow ½-¾ cup stuffing per lb of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in a greased casserole dish during the last hour of turkey roasting time.

Place turkey breast side up on a rack in a shallow (~ 2" deep) roasting pan. Add up to ½ cup water to the bottom of the pan, if desired.

Cover the turkey loosely with a tent of heavy-duty aluminum foil. Remove the foil cover after about 1-1½ hours of cooking to brown the skin. Brush with vegetable oil or butter to enhance browning, if desired.

Timetable for a Stuffed Turkey at 325°F (165°C/140°C fan, Gas Mark 3):
8-12 lbs (3.6-5.4 kg) 3-3½ hours
12-14 lbs (5.4-6.3 kg) 3½-4 hours
14-18 lbs (6.3-8.15 kg) 4-4¼ hours
18-20 lbs (8.15-9.1 kg) 4¼-4¾ hours
20-24 lbs (9.1-11 kg) 4¾-5¼ hours

A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.

Allow turkey to rest for 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

For An Unstuffed Turkey:
Place the turkey breast side up on a rack in a shallow (~ 2" deep) roasting pan. Add up to ½ cup water or chicken broth to the bottom of the pan, if desired.

Cover turkey loosely with a tent of heavy-duty aluminum foil. Remove the foil cover after about 1-1½ hours of cooking to brown the skin. Brush with vegetable oil or butter to enhance browning, if desired.

Timetable for an Unstuffed Turkey at 325°F (165°C/140°C fan, Gas Mark 3):
8-12 lbs (3.6-5.4 kg) 3 hours
12-14 lbs (5.4-6.3 kg) 3-3¾ hours
14-18 lbs (6.3-8.15 kg) 3¾-4¼ hours
18-20 lbs (8.15-9.1 kg) 4¼-4½ hours
20-24 lbs (9.1-11 kg) 4½-5 hours

A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.

Allow the turkey to rest for 20 minutes before removing the stuffing and carving to allow juices to saturate the meat evenly.