The trick to a great turkey is to keep the breast meat moist without overcooking the legs.
Step 1: PREHEAT OVEN TO 325°
Step 2: Remove neck & giblets from the body/neck cavities.
Step 3: Rinse turkey inside and out with cold water. (Baumann’s turkeys are already rinsed for you!)
Step 4: Pat dry with paper towels.
Step 5: Season and stuff the bird.
Step 6: Tuck the wing tips under the back and press/tie back the drumsticks.
Step 1: Brush the turkey with vegetable oil or melted butter or margarine to prevent drying of the skin.
Step 2: Basting is not necessary. If you prefer, baste once an hour with pan juices.
Step 1: This will prevent over browning.
Step 2: Roast the turkey until the meat thermometer registers 185 in the thigh or 170 in the breast.
Step 3: A whole turkey is properly cooked if the leg joint moves freely when the drumstick is rotated and the juices run clean (not pink!)
Step 1: This will allow the turkey to brown.
Step 1: This allows the juices to settle and make slicing easier.