Roast Turkey

There are many views on how best to cook a turkey. Some cooks roast at low temperature overnight, others at high temperature for a short time, and still others brown at high temperature, then finish in a moderate oven. We recommend the following method for a moist, crisp-skinned bird.

Yield: serves 8-10


  • 1 (10–12-lb.) turkey
  • Salt and freshly ground black pepper
  • <a href="">Herbed Corn Bread Stuffing</a>
  • 6 tbsp. softened butter


  • Preheat oven to 375°. Rinse a turkey, pat dry, then season with salt and pepper. Fill cavity with stuffing, tuck wings under back, tie legs with kitchen string, and rub skin with butter. Place in a large roasting pan, breast side up, and roast until turkey and stuffing reach an internal temperature of 165°, about 10 minutes per lb. Let rest 20 minutes before carving.