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Heat oven to 325 degrees F.
Remove wrap from turkey, and then remove neck, giblets, and gravy packet if one is included.
Place turkey into roasting pan breast side up.
Tuck turkey wings under and tie or clamp legs together.
Salt and pepper the inside cavity of the turkey.
Dry outside of turkey with a paper towel (don’t wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
Salt and pepper the outside of turkey lightly and then baste with melted butter. Salt and pepper again.
Place the turkey in the preheated oven. Set timer based on how large your turkey is (follow directions on the package).
To check for doneness, insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear when the turkey is done.
After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal. Just cover with foil to keep warm while it rests.