Steps
- Remove neck and giblets (put into small sauce pan covered with water and boil to make “soup” for gravy.
- Clean and wash turkey.
- Stuff
- Preheat oven to 450F; roast turkey for 20 mins and then turn down temperature to 325F
- Cook until thigh’s internal temperature is 185F and stuffing is 165F (or thigh is 170F if unstuffed)
- Let stand for at least 15 minutes (this is when I cook the vegetables and make the gravy)
Approximate cooking times:
- 6-8 lbs (3.0-3.5 kg): 3-3.5 hrs (stuffed)/2.5-3.0 hrs unstuffed
- 8-10 lbs (3.5-4.5 kg): 3.25-3.75 hrs (stuffed)/3-3.5 hrs unstuffed
- 10-12 lbs (4.5-5.5 kg): 3.5-4.0 hrs (stuffed)/3-3.5 hrs unstuffed
- 12-16 lbs (5.5-7 kg): 3.75-4.25 hrs (stuffed)/3.25-3.75 hrs unstuffed
- 16-20 lbs (7-9 kg): 4-5.5 hrs (stuffed)/3.5-5 hrs unstuffed
- 20-25 lbs (9-11.25 kg): 5-6.5 hrs (stuffed)/4.5-5.5 hrs unstuffed
