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The Basic Bird

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  • Preheat oven to 325 degrees. Remove thawed turkey from bag. Remove giblet package and neck from turkey cavity. Rinse inside and outside of turkey with cold water. Drain well and pat dry. If stuffing turkey, allow 3/4 cup stuffing per pound of turkey. Bake any extra in a casserole dish. Stuff the turkey immediately before roasting. See package instructions for whether turkey legs should be clamped/tied together.
  • Place turkey in roaster or in shallow pan with rack. Brush turkey with olive oil. Roast at 325 degrees according to chart. It is not necessary to baste your Honeysuckle White turkey and opening the oven door will slow cooking time. Using a meat thermometer is recommended. Insert into the thickest part of the breast without touching the bone. Thermometer should read 170 F when turkey is done.
  • Start checking pop-up timer and meat thermometer 1 hour before turkey is due to be done according to chart. When turkey is golden brown, cover with a loose tent of aluminum foil to prevent overbrowning. When timer stem pops up, your turkey is perfectly cooked (meat thermometer should read 170 F). Alternative checks for doneness: leg joint moves freely when the drumstick is rotated; or, when a fork inserted into the deepest part of the leg joint releases clear juices.
  • Remove turkey from pan to serving platter, reserving dripping in pan for gravy, if desired. Let turkey stand 10 to 15 minutes before carving, to allow juices near the surface of the skin to be redistributed, for juicier meat and easier carving. Make gravy during standing time and garnish turkey with fresh herb sprigs, if desired.

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