roast holiday turkey  

Everyone has their favorite method for roasting turkey. In FoodDay this week we will present to you 5 different methods, one a day. To help you select which method to use, we have highlighted the appearance and advantage of each method.

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Helpful Hints: Stuffing
roast holiday turkey
  • Never stuff turkey ahead of time. Instead, mix dry ingredients for stuffing in advance. Then add liquid ingredients and stuff just before roasting.
  • When roasting a stuffed turkey, add 30 minutes to the roasting time. The stuffing should reach a temperature of 165 degrees F. To check the stuffing, insert a meat thermometer into the center of the stuffing; let it stand 5 minutes.
  • Bake extra stuffing in a casserole alongside the turkey during the last 30 to 45 minutes of roasting time.
Holiday Dinner Solutions

Situation: Cooking a turkey and transporting it for Thanksgiving Dinner.

  • Turkey roasting should be done by the host/hostess.
  • Assign to guest traveling from a distance pies, cakes, bread or side dishes that can be kept chilled in a cooler.

Situation: Stuffing the turkey the day before.

  • Prepare all the dry ingredient the day before and store in a turkey size oven bag.
  • Cook giblets; sauté celery and onion for stuffing. Cover and refrigerate.
  • When ready to stuff the turkey, reheat the giblets, celery and onion in the microwave and add to the ingredients in the bag. Close the bag with the nylon tie and toss the ingredients in the bag to mix.
  • For food safety, do not stuff a turkey until it's ready to be cooked.
Foil Tent Method
foil tent turkey

The traditional method of roasting turkey uses a foil tent of heavy duty aluminum foil to keep the turkey moist. Slow oven roasting ensures a roasted flavor.

Appearance—even golden brown and crisp exterior.

Advantage—often preferred for carving at the table.


How To:

Preheat oven to 325 degrees F. Line a roasting pan, at least 2 inches deep, with heavy duty aluminum foil.

Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with vegetable oil. Insert meat thermometer into inner thigh for whole turkey or into thickest part of breast for turkey breast. Place turkey, breast side up, in foil-lined roasting pan.

Make foil tent by tearing off a sheet of heavy duty aluminum foil. Crease foil crosswise through center. Place over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan to hold in place.

Roast until meat thermometer reads 180 degrees to 185 degrees F for whole turkey, or 170 degrees to 175 degrees F for turkey breast. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, remove foil tent after the first 1 hour of roasting time. The approximate roasting times are: 2-1/2 to 3 hours for 8 to 12 lb. turkey; 3 to 3-1/2 hours for 12 to 16 lb. turkey; 3-1/2 to 4 hours for 16 to 20 lb. turkey; 4 to 5 hours for 20 to 24 lb. turkey.

For easy slicing, cover turkey with foil and let stand 15 minutes after removing from oven.


Provided by The Reynolds Wrap Kitchens


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This page originally published as a FoodDay article (circa 1997).

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified September 2007

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