- Remove turkey from bag
- Remove the giblets from inside the turkey
- Brine the turkey using your favorite recipe (Typically brining time is ~24 hours)
- Most brining recipes call for a gallon of water and a cup of salt and sugar or enough brine to cover the bird. From there, people often add apple juice, vinegar, whiskey, and other aromatics.
- Thoroughly rinse the turkey
- Preheat the oven to 325 Degrees
- Cook 20 minutes per pound if your turkey is up to 20 pounds
- Cook 15 minutes per pound if your turkey is over 20 pounds
The easiest way to gauge when a turkey is done is by using a meat thermometer. Check at the thickest part of the thigh, or the center of a stuffed bird . When the temperature reaches 165 degrees, the bird is done. In the absence of a meat thermometer, you’ll need to cut into the joint where the thigh meets the body of the turkey and check to make sure the meat close to the bone is no longer pink