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How-Tos

Cook in a Convection Oven

Set oven temperature to 325 degrees. Remove turkey from bag. Drain juices and pat dry with clean paper towels.
Place turkey lifter across full length of flat rack in shallow roasting pan 2 to 2 1/2 inches deep.
Turn wings back to hold the neck skin in place. Tucking the wings will help stabilize the turkey in the pan and when carving. Place thawed or fresh turkey, breast up, on turkey lifter. Raise one loop over wings and breast and the other loop over drumsticks. Rest loops on turkey, not over edge of pan during roasting.
Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone. When thigh is up to temperature, and if turkey is stuffed, move thermometer to center of stuffing. Stuffing temperature should be 165 degrees when done.
Place turkey in the oven. Use the schedule below as a guide to start checking for doneness.
Your turkey is done when the meat thermometer reaches the following temperatures:
- 180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
- 165 degrees in the center of the stuffing, if turkey is stuffed.
Lift roasted turkey onto platter with turkey lifter and discard lifter.
Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.

Set oven temperature to 325 degrees. Remove turkey from bag. Drain juices and pat dry with clean paper towels.
Insert oven-safe meat thermometer deep into the deepest part of the breast, not touching the bone.
Place turkey in the oven. Use the schedule below as a guide to know when to start checking for doneness.
Your turkey is done when the meat thermometer reaches 170 degrees in the breast and 165 degrees in the center of the stuffing, if turkey is stuffed.
Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.