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If you’re a newcomer to cooking turkey or you’re a little rusty, take a look at the tips below on how to do it right.
turkey must be done. Remove the giblets, then use paper towels to dry the skin and cavity – be sure to wash your hands!
Choose the correct cooking time: For an unstuffed 10 to 18-pound turkey, roast three to three and a half hours; for an 18-22 pounder, cook three and a half to four hours.
Roast it: Now, it’s time to wait. At about two-thirds of the cook time, loosely cover the breast with aluminum foil to prevent dryness. You’ll know the turkey is done when the meat thermometer reaches 165° F.
Pick the right size bird: To know how big a turkey to buy, count how many meat eaters will be at your table. Estimates from pros vary, but try for one and a half pounds per person.
Defrost several days ahead: Put the frozen unwrapped turkey on a tray in the fridge to thaw. According to Butterball, purveyors of the 800-BUTTERBALL “Turkey Talk- Line™”, you should allow one day for every four pounds of turkey. A 20-pound turkey, for example, would need five days to defrost.
Clean inside and out: It’s not the most glamourous job but cleaning a defrosted
Keep the stuffing out of the turkey: Instead of getting food poisoning from bacteria in under-cooked turkey juices, cook the stuffing separately in the oven or on the stovetop rather than inside the turkey.
Seasoning: Many turkeys come pre-brined, but you can also rub salt and pepper all over the skin and cavity. Many home chefs also like adding poultry seasoning with the salt rub.
Prepare the turkey: Preheat your oven to 350° F. Place the turkey, breast side up, on a wire roasting rack in a shallow roasting pan. Insert an oven-safe meat thermometer in the thigh.
Get out a platter: Transfer your turkey to a platter, and make sure you let it stand for 15 minutes before carving. Once you’ve accomplished all of that, be prepared to eat and enjoy the rest of the day with your loved ones, grateful to be together.
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Roasting a turkey seems like a big job, but the process is straightfoward.
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