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Reduce oven temperature to 350°. Continue to roast until temperature in thickest part of breast registers 155° and thigh registers 165°, 1 hour and 30 minutes to 2 hours more. Let turkey rest ...
Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves.
Let the turkey stand at room temperature for 1 hour before roasting. Preheat the oven to 425°. Rub the turkey all over with the olive oil, season with salt and the pepper and transfer to a large ...
Remove the turkey from the oven completely (closing the door so it doesn't lose heat). Insert the instant-read thermometer into thickest part of the thigh without touching the bone.
Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165°F. (For a 20-lb turkey, an additional 1 hour, 30 minutes to 2 hours, 30 minutes ...
It there's time, make turkey broth with some turkey wings, the turkey neck, heart and gizzard. An earlier version of this story was originally published on Nov. 23, 2023.
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry. Roasted turkey fresh ...
Dry-brine it ahead. Dry brining means salting and seasoning the turkey and then allowing it to rest. Why dry-brine? It’s easier and less messy than wet brining, but it achieves the same result ...