Pre-Roasting Instructions:
  1) Preheat oven to 325°F.
  2) Remove turkey from plastic bag.
  3) Remove giblets and neck from body and neck cavity.
  4) Rinse turkey and pat dry.
  5) Rub turkey liberally inside and out with salt and favorite spices.
  6) Brush with butter or olive oil if desired.
  7) Unstuffed turkeys tend to be more moist, so the preferred
   method is to cook the dressing in a separate pan.

Roasting Instructions:
  1) Place turkey in a roasting pan.
    Breast side up for best table presentation.
    Breast side down for juiciest white meat.
  2) Roast until turkey’s internal temperature is 165°F (making sure that thermometer is not touching a bone).
  3) Remove from oven, loosely tent with foil, and let rest for at least 20 minutes before carving.
  4) If using a cooking bag, please follow the cooking bag instructions, and cook until an internal temperature of 165°F is reached.

Chef Carrie’s Tips:
  • Be sure to buy a good quality thermometer—it takes away the guesswork.
  • The temperature you need is 165ºF in the thickest part of the thigh.
  • Don’t stuff the turkey—it complicates things.
  • Basting is a waste of time and oven temperature.
  • Try brining —it adds plenty of moisture and flavor.
  • Don’t truss, it only adds time—try tucking the wings.
  • Season the turkey liberally inside and out with salt and pepper—don’t skimp.