How to cook a turkey

Cook a turkey in your oven.

1. Thaw your turkey
1. Refrigerator Thawing (Safest)
1. 24 hours of thawing for every 4–5 pounds of turkey.
2. A large turkey can take 3–6 days to fully thaw.
2. Cold Water Thawing
1. Submerge the Turkey in cold water.  Change the water every 30 minutes.
2. Allow 30 minutes per pound, then cook immediately once thawed.
2. Preheat oven to 325°F. 
3. Remove the turkey from packaging.  Take out any contents inside it that might be there such as the neck, giblets, seasoning packet
4. Pat the turkey completely dry with towels.
5. Put Turkey in a roasting pan
6. Add 1 cup of chicken broth to the bottom and place the turkey on the oven rack
7. Brush melted butter evenly over the turkey (including under the skin) 
8. Loosely tent the turkey with aluminum foil (if the lid doesn’t fit) about 15–20 minutes per pound.
9. Midway through cooking, remove the foil to allow the skin to brown.
10. Using a meat thermometer, Turkey is done at 165°F in the breast and 175–180°F in the thigh.
11. Let the turkey rest 20–40 minutes before carving to lock in juices. Slice, serve, and enjoy.