1. Prepare the Turkey for Roasting
About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit. This takes the chill off the meat, which helps the meat cook faster and more evenly, and it dries out the skin, which promotes browning and crisping.
Optional Extras
Now's the time to rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.
2. Roast the Turkey
Set the oven to 325 degrees and cook the turkey uncovered for 20 minutes. After 20 minutes, tent the turkey with foil, cook 13-15 minutes per pound.
There is a limited amount of fat under and within the skin of the turkey, therefore, the Jaindl Grand Champion Brand turkey cooks in less time than most other birds.
3. Check the Temperature
To make sure that turkey is fully cooked through and through, check its temperature in three places: the breast, the outer thigh, and the inside thigh. The turkey will continue to cook once it’s removed from the oven and given time to rest. We recommend you pull the turkey once it’s reached 160 degrees so that it rises to a safe 165. Rest your bird for at least 20 minutes.
4. Rest the Turkey
Lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for 20 minutes or so. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
