Will this thing even fit in your oven? Measure first, or you’ll be the person carving a turkey in the backyard with a hatchet. Remove the top rack. If your oven is small, you’ll be cooking the bird diagonally, like it’s trying to escape.
Preheat to 325°F. Don’t go higher or you’ll char the outside and leave the inside raw enough to quack. And whatever you do, do not open the oven door every ten minutes. You’ll let out all the hot air, and your turkey will take an extra hour. Treat it like a sleeping dragon.
The Timeline: You and Turkey, Stuck Together
Assuming a fully thawed, room-temperature bird, here’s your play-by-play. At hour 2, you’ll smell heaven. At hour 3.5, you’ll start checking it every 6 minutes like a crazy person.
At hour 4.5, your patience is gone. Use a meat thermometer. Stick it into the thickest part of the thigh, not touching bone. You’re looking for 165°F. If the breast hits 160°F but the thigh is at 175°F, that’s normal. The dark meat can handle a little more heat—it’s the rebel of the turkey world.
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How Long It Takes to Roast a Turkey
