Nothing is more aromatic or indicative of the winter season than roast turkey. We have found that the classic roast turkey is still the best…and the VERY best turkey starts with a free-range bird.

Here is our at a glance roasting chart for 350 degrees:

10-13 lb. 1 ½ - 2 ¼ hours
14-23 lb. 2 – 3 hours
24-27 lb. 3 – 3 ¾ hours
28-30 lb. 3 ½ - 4 ½ hours

1. If your turkey is frozen, thaw it in a pan in the refrigerator 3-4 days before cooking.

2. Remove leg truss and giblets and wash inside and out thoroughly with water.

3. Pat turkey completely dry and season the inside of the cavity with herbs and pepper. Do not use salt.

4. Place turkey in broiling pan (breast side up) on a drip rack and rub all over with butter or a combination of butter and olive oil.

5. Insert thermometer through thickest part of the breast to the bone.

6. Roast at 350 degrees till thermometer registers 160 degrees and the juices run clear (not pink). Use our roasting guide to help determine roasting time.

7. Remove bird from oven and tilt the bird (if unstuffed) so that juices run into roasting pan (for gravy making). Put bird on large platter.

8. Remove thighs at joints and if still pink, place in a baking pan in a 450 degree oven for 10-15 minutes till juices run clear.

9. If stuffed, remove all stuffing to a separate pan. Make gravy in the roasting pan. Let bird sit 20 minutes before carving.