How to Roast a Turkey

Remove turkey from the bag. After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities lightly with a paper towel. Rub body and neck cavities with salt if desired, and stuff loosely. Truss neck cavity with metal skewer and truss legs (see note).

Spread exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the oil, salt and paprika listed above.

Heat oven to 325° F. Place bird in open pan, breast side up. Pour two 8 ounce cups of water in bottom of pan.

See suggested roasting times from Diestel Family Turkey Ranch »

Roasting time may vary as much as 30 minutes due to differences in individual equipment. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the turkey for approximately the last hour of roasting.


A whole turkey is safe when cooked to a minimum internal temperature of 165° F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.