Turkey Preparation - Kraft Recipes Top
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Turkey Preparation

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What You Need

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Make It

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  • REMOVE neck and excess fat and giblets from chest cavity.
  • RINSE cavity and outside of turkey with cold water. Blot with paper towels.
  • SEASON cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram.
  • HELP bird cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped bird. Fold first joint of wings underneath bird's back.
  • GRAVY is most flavorful if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions, peel and trim the carrots and celery, but do not chop. Lay carrots and celery in a lattice pattern with onions in between on the bottom of a large roasting pan and place turkey on top of the vegetables.
  • BRUSH skin with vegetable oil to prevent it from drying out during roasting.
  • INSERT a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone. If you don't have a meat thermometer that can stay in the oven, you can also check for doneness with an instant-read thermometer near the end of the estimated roasting time.
  • ROAST at 325°F for indicated time (see chart above) - basting is unnecessary. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent over browning.
  • CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.
  • TENT the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the most tender turkey.

Special Equipment Needed


Don't forget to use a thermometer to be sure that the temperature of the stuffing inside the bird reaches 165°F.

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