Next, season the turkey. This is cook’s choice but common herbs and spices used include sage, dried onions or onion powder, basil, thyme, savory, black pepper, and blends such as Cajun or poultry. Be creative and use a favorite seasoning such as lemon pepper. To add a little zest to the bird, add lemon juice or orange juice to the melted butter poured over the turkey.
Some cooks suggest tying the legs and/or wings but it is not necessary. Do add about 2 cups of water to the bottom of the roasting pan. Don’t use a shallow pan – a deeper pan allows broth to form that can be used in gravies. Broth can also be strained and saved for use cooking noodles or dumplings.
Place the pan into a pre-heated 350-degree oven. Do not cover the turkey at this time. Allow the bird to become brown. The length of time varies on the individual oven and on the size of turkey. Check the turkey after an hour and at intervals until the bird is beautifully brown.
Cover the turkey with the roaster lid or tent foil over the bird. Total cooking time for a turkey range from three to six hours. Consult a cookbook or the package suggested cooking time. A turkey is done when a meat thermometer – a must-have for any well-equipped kitchen – registers at least 180 degrees. For best results, insert the thermometer deep into an inside thigh area. Make sure that the tip is not touching bone. When a turkey is done, both legs will move easily and wings will be flexible. Do not overcook, a common mistake that often causes dry meat and lack of taste.
Remove the turkey from the oven when done and let sit for about twenty minutes before carving.
These simple instructions can help anyone roast a tender turkey. Step by step methods make it easy. If all else fails, call the USDA (United States Department of Agriculture) Meat and Poultry Hotline toll-free at 1-800-535-4555.