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Add some stock to replace the juices the stuffing would have absorbed in the cavity. Try placing onion quarters, celery stalks, parsley, thyme, salt, and black pepper inside the turkey before roasting. At the same time, add a few halved shallots, sliced carrots, some celery, and 2 cups of water to your roasting pan , under the rack.
The vegetables will perfume the meat and flavor the drippings as the turkey cooks, while the water keeps things from burning.
Loosely cover the bird with aluminum foil, shiny side out to deflect heat at the very beginning. Tenting with foil keeps the skin from getting too dark too soon. Remove the foil about halfway through cooking to let the skin brown. Traditional recipes call for basting the turkey every half hour to moisten and flavor the bird. Basting is a simple process that just requires opening the oven and carefully spooning or using a turkey baster to squirt the pan juices all over the turkey.
You can add butter to the roasting pan for a richer basting solution, or have turkey broth simmering on the stove to use if the pan juices run dry. Basting will certainly help the skin brown up nicely, but opinions vary on whether the liquid actually penetrates the skin to moisten the flesh. And remember: An open oven door lets heat escape, lowering the ambient temperature and lengthening the roasting time.
If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines. The following cook times are for unstuffed birds.
Our rule of thumb is to avoid stuffed turkeys and instead to bake the stuffing alongside so that it can easily reach a safe temperature. According to the USDA the bird must reach this temperature before you take it out of the oven. Whichever turkey roasting temperature you choose, be sure to use an accurate food thermometer to confirm the final temperature. In the past, home cooks used to look at the color of the meat as an indication of doneness: The turkey was pierced with a knife and if the juices were clear instead of pink it was considered done.
But this is not a reliable method for several reasons. First, pinkness can disappear before a safe temperature is reached. Cover it loosely with foil to keep it hot. Use our handy guide for turkey cooking times by size. Laura Formisano. Samantha MacAvoy Samantha MacAvoy joined the Good Housekeeping food team in March , where she writes about the latest tasty offerings from the Test Kitchen, must-try food trends, and top tips for home cooking success.
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