Mary's Recipe For

Remove the Plastic Clip – Do not cook the turkey with the plastic clip attached. To remove it, pull the top piece outward to release the drumsticks. Then, push the clip into the cavity, twist to the right, or cut it off.

Take Out the Neck & Giblets – Remove the neck from the chest cavity and the giblets from the neck cavity. Rinse both cavities with cold water. If the giblets or neck are frozen in place, run cold water into the cavity until they loosen. Some birds may be missing giblets or necks—our apologies if that happens.(Click here to see diagram where to find Giblets).

Rinse the Turkey – Thoroughly rinse the entire bird, including the inside cavities, with cold water. Lightly pat dry with a paper towel.

Stuffing Caution – Never stuff the turkey the night before as this can lead to bacterial growth. Stuff the turkey right before cooking.

Prepare for Roasting – Place the turkey breast-side up in a roasting pan. Add 2-4 cups of water or broth to the pan to help maintain moisture. Use less liquid if making gravy.

Check Temperature – Insert a meat thermometer into the thigh, ensuring the tip does not touch the bone.

Remove the plastic clip by releasing each drumstick, then push the clip into the cavity and twist to the right. Click here to watch Mary

Preheat the oven to 325°F.

Thaw the turkey in advance for safe and even cooking. (Click here for Thawing Instructions

Use a meat thermometer to ensure proper doneness. (Click here for what type of Thermometer to Buy

Add 2-4 cups of water or broth to the roasting pan to help retain moisture.

Let the turkey rest for 30 minutes before carving to allow the juices to redistribute.

The turkey is done when the thigh temperature reaches 165-170°F (Heritage Turkey 160-165˚F)

Preheat oven to 325ºF

Use a meat thermometer to ensure the turkey is fully cooked. It is done when the thigh temperature reaches 165-170°F.

For a stuffed turkey, add 30 minutes to the cooking time.

Start checking for doneness 30 to 60 minutes before the estimated roasting time for turkeys under 14 lbs. For those over 14 lbs, check at 2.5 hours.

Loosely tent the turkey with foil when it turns golden brown, but avoid sealing it around the pan.

Let the turkey rest for 30 minutes before carving to allow the juices to redistribute for a moist and flavorful result.