How to Roast a Turkey
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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.
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.
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.
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