Roast and Carve the Perfect Thanksgiving Turkey!
Thanksgiving is around the corner, which means it's time to start thinking about roasted turkey! If you're not sure how to roast and carve your turkey, never fear - It really is not that hard, I'm going to show you how to do it like a pro!
Recipe Video
Ingredients
1 x 14/16 pounds Turkey
¾ pound soft Butter
1 Granny Smith Apple, cut into chunks
1 large Yellow Onion, cut into chunks
2 large Orange, cut into chunks
1 Celery stalk, cut into chunks
2 to 3 springs of Fresh Rosemary
2 to 3 springs of Sage
Instructions
- Preheat Oven to 325º
- Remove the turkey from the refrigerator at least 30 minutes before getting it ready to bake. Pat turkey dry with paper towels. Stuff the inside of the bird with the apples, onion, orange, celery and rosemary. Tie the legs together to hold the shape of the turkey. Season the inside with salt and pepper. Coat the entire bird with the softened butter.
- Place the turkey in a large roasting pan. Cover the turkey for the first two hours with a buttered aluminum. Roast until a meat thermometer inserted between the body and the leg into the thickest part of the inner thigh (without touching the bone) registers 155°/160º. The juice should come out clear. Remove turkey from the oven and cover with aluminum foil. Wait 30 minutes before carving.
- As a general rule, to covert conventional cooking to convection cooking, reduce the temperature by 25°F and the cooking time by approximately 10 to 15%.
Notes
For the Turkey Rack - click on this link
Cooking in a Regular Oven at 325ºF
Cooking in a Convection Oven at 325ºF
No matter what the schedule above is displaying. Be sure to check the temperature of your bird at least 1 hour before the final cooking time to make sure that you are at least 90% of the desired temperature.
For example if you are cooking a 20 lbs bird in a regular oven and the cooking time is expected to be 3 ½ to 4 hours. After 2 ½ hours your turkey inside temperature should be about 135. Another hour should bring to your desire 155 to 165.
DOUBLE CHECK YOUR TEMPERATURE AS MANY TIMES AS IT IS NECESSARY AND NEVER COOK THE TURKEY OVER 165
| WEIGHT | COOKING TIME (UNSTUFFED) | COOKING TIME (STUFFED) |
| 6 - 7 POUNDS | 2 - 2 ½ HOURS | 2 ¼ - 2 ¾ HOURS |
| 7 - 10 POUNDS | 2 ½ - 3 HOURS | 2 ¾ - 3 ½ HOURS |
| 10 - 18 POUNDS | 3 - 3 ½ HOURS | 3 ¾ - 4 ½ HOURS |
| 18 - 22 POUNDS | 3 ½ - 4 HOURS | 4 ½ - 5 HOURS |
| 22 - 24 POUNDS | 4 - 4 ½ HOURS | 5 - 5 ½ HOURS |
| 24 - 30 POUNDS | 4 ½ - 5 HOURS | 5 ½ - 6 ¼ HOURS |
| WEIGHT | COOKING TIME (UNSTUFFED) | COOKING TIME (STUFFED) |
| 6 - 10 POUNDS | 1 ½ - 2 HOURS | 1 ¾ - 2 ½ HOURS |
| 10 - 18 POUNDS | 2 - 2 ½ HOURS | 2 ½ - 3 ¼ HOURS |
| 18 - 22 POUNDS | 2 ½ - 3 HOURS | 3 ¼ - 3 ¾ HOURS |
| 22 - 24 POUNDS | 3 – 3 ½ HOURS | 3 ¾ - 4 ½ HOURS |
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
It’s Christmas morning and i’m cooking this turkey for my in-laws. It looks pretty good so far but I promise to come back with end results! 🙂
The turkey was moist. Those that did not care for turkey loved it. 19 lb turkey and not much left. My son was impressed that I could crave the turkey. The only problem I had was breaking the wings. Thank you.
Thank you Viola! Carving the turkey is not so hard when you know how to do it, and makes a great presentation. So glad to hear how well it went!
This year I snapped back those wings. Great little wing tip. Happy Thanksgiving Chef.
Thank you Donna Sue, I hope you had a Great Thanksgiving!
So easy a chyle can do it!
Hi Todd, that is the goal!!
Thank you, Chef! Do you need to brine the turkey ahead of time?
No need to! 😊
Do I use the time chart for stuffed turkey when the bird is stuffed with fruit and veggies?
Yes, you can use the chart the fruits and veggies do not effect the cooking time. But do not ONLY rely on the cooking time. Check the temperature!!! 🙂
AMAZING! Thanks chef!