skewer (optional, only required if you are using stuffing)
brush
foil
baster
Ingredients
1turkey
1teaspoonsalt
1teaspoonground black pepper
2Tablespoonsvegetable oil or melted butter
1slicebread(only required if you are stuffing the turkey)
2lemons, sliced(only required if you are not stuffing the turkey)
2 to 3sprigsfresh thyme, or 2 teaspoons dried thyme(only required if you are not stuffing the turkey)
For Brining (optional)
1cupsalt
1cupsugar
2Tablespoonsdried thyme
2lemons1 cut in half, 1 sliced
Instructions
If you have a frozen turkey, make sure to thaw the turkey well in advance.
Remove the giblets, liver and neck that is likely inside the turkey.
(Optional) Brine the turkey to help prevent dryness, using the instructions below.
Use paper towel to dry the inside and outside of the turkey.
Sprinkle the outside and inside of the turkey with salt and pepper.
Put the turkey on a rack in a shallow roasting pan with the breast side up.
Twist the wing tips behind the back of the turkey.
Tie the legs together with a string or re-usable truss ties, if necessary (some turkeys come with them already tied). Tuck any extra skin into the middle.
Fill the inside of the turkey either with stuffing, or with 2 sliced lemons and fresh thyme.
If you are using turkey stuffing, fill the cavity at the back of the turkey. Then pull the skin over the stuffing and attach the free end to the turkey using a skewer. Place a slice of bread over the opening above the legs. This will help to keep the stuffing from drying out.
Brush the turkey with vegetable oil or melted butter.
Cover the turkey loosely with foil, dull side out, keeping the sides open to allow the turkey to breathe.
Bake at 325°F. The amount of time required depends on the weight of the turkey and whether or not it's stuffed.Stuffed turkey: 8 pounds - 3 to 4 hours; 12 pounds - 4 to 5 hours; 16 pounds - 5 to 6 hours; 20 pounds - 6.5 to 7.5 hoursTurkey without stuffing: 8 pounds - 2.5 hours to 3 hours; 12 pounds - 3.5 to 4 hours; 16 pounds - 4.5 to 5.5 hours; 20 pounds - 6 to 7 hours
About an hour before the turkey is done, remove the foil from the top of the turkey to let it brown.
Use a baster to baste the turkey every 15 minutes with the juices from the bottom of the pan
Remove the turkey from the oven and let it stand for a few minutes.
Remove the stuffing.
Carve the turkey and serve with gravy.
How to brine the turkey
Add 1 cup salt, 1 cup sugar and 6 quarts of cold water to a large pot, and stir until the salt has dissolved.
Add 2 Tablespoons thyme to the water.
Squeeze the juice from the lemon halves into the water and then throw them in, too.
Add the sliced lemon to the water as well.
Add the turkey to the pot, breast side down.
If required, add more cold water to cover the turkey.
Cover the pot and refrigerate for at least 2 hours or overnight.
Notes
If you are using a pre-basted turkey (such as a Butterball Turkey), follow the instructions on the package for baking.
It is sometimes difficult to find a pot that is big enough to fit the turkey, so you may need to get creative. Try an ice bucket or a cooler.
To check if the turkey is done, pinch the thickest part of the drumstick. It should feel soft when the turkey is done. Or use a meat thermometer stuck into the thickest part of the thigh (without touching any bone). The temperature should be 185°F. If you put the thermometer into the stuffing, it should be at 165°F.