I know – the title makes it sound like I’m an expert. I should be, since I am a turkey farmer (or at least I’m married to one.)
Interested in learning more about our turkey farm? Click here.
The truth is, I cook a lot of turkey. But I don’t roast one very often. In fact, I’ve roasted a turkey exactly once in my life.
But here’s the deal. It’s so easy, I promise I’ll be doing it again.
That’s right – it’s actually easy to roast an amazing turkey.
And you don’t even have to thaw it. Which makes the whole process a lot better.
Without further ado, let’s cook this bird!
Step 1: Buy a frozen, pre-brined turkey with a pop out thermometer.
Step 2: Preheat the oven to 325 degrees.
Step 3: Place the turkey in a shallow pan, on a rack.
Step 4: Season with some salt, pepper, and your favorite poultry seasoning.
Step 4: Roast for 50% longer than you would roast a thawed or fresh bird. Thawed turkeys should be roasted approximately 1 hour for every 4 pounds. Frozen turkeys should be roasted 1.5 hours for every 4 pounds.
(Take out the bag holding the giblets after a couple of hours, when the bird is thawed.)
Step 5: Use a meat thermometer to check for done-ness (turkey should reach 165 degrees F throughout) and let the bird rest for at least 10 minutes before carving.
And there you have it…
A gorgeous, delicious turkey, with little fuss.
Have questions? I encourage you to check out the Iowa Turkey Federation’s free guide to Thanksgiving turkey.
And feel free to share my FREE non-fiction children’s book about our turkey farm. This month is the perfect time to read it!
