by: Cawfee Lady

Even though we can now buy turkey parts-breasts, thighs, and wings - at the supermarket, most of us still associate turkey with the whole roast bird served on holidays. And for many cooks, roasting a turkey is the only time they desperately reach for a cookbook for guidance on temperature and timing or turn to their grandmother's foolproof recipe for stuffing Turkey worries cooks for three reasons: they want to know when it is done, how long it is going to take to cook, and how to make good stuffing and gravy.


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serves: 4

1 whole turkey

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

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1.  Spread the turkey giblets in the roasting pan and place the turkey on top of the giblets.

2.  Tie the two drumsticks together with a piece of kitchen string.

3.  Butter one side a double-thick sheet of aluminum foil just large enough to cover the breast, and place buttered side down over the turkey breast.

4.  Roast the turkey until the thighs are well browned and then remove the aluminum foil.

5.  Roast the turkey until an instant-read thermometer inserted in the meat between the thigh and the breast reads about 147°F Cover the turkey loosely with aluminum foil and let rest in a warm place for at least 20 minutes before carving.

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