Q: What's the best way to roast a turkey?
A: Basically, the less you do to a turkey, the better it is. We like to stuff it, then rub the skin with either butter or oil, salt and pepper it, cover the breast with foil and put it in the oven. Then, we leave it alone; we don't open the oven again until it's close to done, then we take off the foil and let the breast brown. (Check our timing chart to figure out when it's time to take off the foil.
If you've bought a frozen turkey, make sure to defrost it properly before cooking; that is, one day in the fridge for every 5 pounds. And don't forget to remove the giblet package inside the cavity before you roast it! (And don't stuff it until right before it goes in the oven.)
Your turkey's done when an instant-read thermometer (not a pop-up) inserted near the thigh reads 165 degrees F. It'll need to rest for a while (around half an hour) before carving, so budget that time in as well.
-Food Network Kitchens
