This handy chart makes roasting easy at any size. Tent turkey with foil. Roast in 325°F (160°C) oven, removing foil for last hour, until thermometer inserted in thickest part of thigh reads 185°F ...

Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey: Preheat oven to 325 ° F. Drain juices and pat dry with clean paper towels.

The USDA, at usda.gov, has a handy chart for how long it would take to cook each cut in a 325-degree oven, but we have discovered that the optimal temperature for a breast is quite different from ...

After cooking, let the turkey rest for at least 20 to 30 minutes to lock in moisture. Diestel suggested warming your serving plates in the oven while the turkey rests, ensuring the food stays warm ...

The turkey is the centerpiece of Thanksgiving meals, but it can be a bit tricky to cook. Here's everything to know about thawing and cooking turkey.

Make sure to start earlier in the day depending on how large the turkey is to ensure it has enough time to finish cooking before mealtime. Whether you're using a regular oven or a convection oven ...

This sears the bird. Then the temperature is reduced to 325 degrees to finish the cooking. It also slightly speeds up the cooking time. Turkey thighs and legs/drumsticks These often are the least ...

First, the turkey. Aim for 1.5 pounds of turkey (raw weight) for each person on your guest list. Remember, the turkey you buy includes bones and giblets, so that’s not 1.5 pounds of meat.

The chefs I spoke with all agree: Roasting a turkey at 325°F is a reliable, foolproof approach. “At 325°F, you're in the sweet spot for cooking the turkey all the way through while keeping the meat ...

Although making a whole turkey can be impressive, selecting one of its cuts — the breast, thighs or legs — is often cheaper, easier to manage and takes up less of that precious oven space.