Preparation:

1. Preheat your oven to 325º F.
2. While it warms, take your oven-ready turkey out of the bag. If it’s not fully thawed, simply run it under cool water, bag and all.*
3. Remove the neck giblets from the body cavity and give the bird a quick shower with cold water and pat dry with a paper towel.
4. Slather your bird with your favorite herbs and spices or follow our family rub recipe below.
5. If you’re going to stuff your bird, now’s your chance.
6. Set your turkey in an open roasting pan, breast side up, and cover the bottom of the pan with about 2 cups of broth or water.

Now things really heat up.

*Our birds are deep chilled, never frozen. However, if your bird’s been in the freezer, be sure it’s fully thawed before cooking.

Roasting:

Put your bird in the preheated oven and check the chart below for its approximate roasting time. If your bird is unstuffed, then you’re in luck: take 30 minutes off the cook time listed below.

If you’ll be making gravy from the drippings, heat (don’t boil) 1 cup of white wine on the stovetop and pour it over your turkey halfway through roasting. You’ll thank us later.

The longer it’s in the oven, the more quickly the internal temperature of your bird will rise, so use a thermometer to keep an eye on it to avoid over-roasting. Don’t worry about turning your bird as it roasts; it will brown to a rich, golden, dare we say irresistible color. If you’re worried you’re overdoing it, cover your turkey loosely with a foil tent.

While your turkey roasts, set the table. After a few hours with an oven that smells this good, you and your guests won’t want to wait to dig in any longer than you have to. But a little anticipation never hurt anybody, so cover your bird and let it stand for 15 minutes before carving.