Roasting a turkey in the oven is still the most popular way to cook a bird for Thanksgiving. Here are some do’s and don’ts to take the fear out of this intimidating process. 

Do’s and don’ts of roasting a whole turkey

DON’T roast turkey in an oven temperature lower than 325 F.

DON’T roast turkey in a brown paper grocery bag. Present-day grocery bags may be made of recycled materials and are not considered safe for food preparation..

DON’T use stuffing when roasting turkey with high-temperature foil-wrapped methods or on a charcoal grill. Stuffing is only suitable for open-pan or cooking bag conventional oven methods.

DO use a meat thermometer to determine the correct degree of doneness.

DO roast turkey until the breast meat registers an internal temperature of at least 170 F.

DO follow the package directions for any whole or cut turkey.

DO follow the National Turkey Federation’s turkey roasting time guidelines for your bird’s weight. 

Turkey roasting time guidelines

Safely cooking by deep frying

Never drop a frozen turkey into a deep fryer. The moisture from the frozen bird causes the oil to rise and potentially overflow, which equals a big fire hazard.

HERE’S THE SAFEST WAY TO FRY A TURKEY:

Choose a spot outside and away from your house to fry your turkey. Be sure to have a fire extinguisher close at hand. Assemble supplies, including long tongs, vegetable oil, a digital meat thermometer, paper towels, a cutting board, a platter, aluminum foil, etc.

1. To determine the amount of oil needed, first place the turkey in an empty fryer. Fill the fryer with water to cover the bird, then remove the bird. The amount of water in the fryer equals the amount of oil you will need to fry. Remember: You can always add more oil; using too much oil may result in an overflow.

2. Season turkey as you would if roasting. Do not use dry rub, as it will burn off.

3. Heat oil in the fryer to 290 to 350 F. Place the turkey in the fryer and let it fry for approximately 45 to 55 minutes.

4. To check for doneness, remove the turkey from the oil, place it on a platter or cutting board, and, using a digital meat thermometer, check the temperature in the center of the breast and at the point where the thigh bone meets the drum bone. If meat registers lower than 175 F, resubmerge in oil and continue to cook until done.

5. Serve immediately.