How to Roast a Turkey | PCC Natural Markets

How to Roast a Turkey

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Order a fresh, flavorful, organic, all-natural or heirloom free-range turkey at PCC, raised with care by Diestel Family Turkey Ranch. Reserve online »



Heat oven to 325° F.

Remove turkey from the bag. After removing neck and giblets from the body cavity pat cavities lightly with a paper towel. Rub body and neck cavities with salt and pepper, if desired. Truss neck cavity with metal skewer and truss legs (see note).

Blend together oil or butter, fresh or dried herbs, spices or paprika. Spread the exterior of turkey with the mixture. Liberally sprinkle with salt and pepper.

Place turkey on a rack in an open roasting pan, breast side up. Pour 2 cups water in bottom of the pan.

See suggested roasting times from Diestel Family Turkey Ranch »

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.


NYLON TRUSS: To remove the truss just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks. The nylon truss is oven and microwave safe and can withstand oven temperatures of up to 450° F.

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.

Recipe by Diestel Family Turkey Ranch

More about: holidays, roasts, stuffing, turkey


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