A sizeable 20-pound turkey, for instance, can take as long as five hours to cook through. Position your roasting pan in the center of the oven to promote even cooking. Use aluminum foil to cover ...

Reduce oven temperature to 350° and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an ...

Transfer turkey to oven and roast 30 minutes. Reduce temperature to 350 degrees and roast 2 ½-3 ½ hours more, depending on size, basting bird with pan juices every half hour. When a thermometer ...

In a large roasting ... the turkey to a carving board, cover loosely with foil, and let rest for 30 minutes or for up to 1 hour. Make the gravy While the turkey rests, strain the pan juices ...

Reader Victoria Zielinski wrote in to say she’s a big fan of Judy Rodgers’ dry brining-and-roasting method ... to know what you recommend. A 30 pound turkey, or two 15 pound turkeys?

Place turkey, breast side down, on a V-shape roasting rack set inside a large roasting pan. Roast until back side ... Transfer to a clean platter and let rest 30 minutes before carving.

Place the bird on a roasting rack. Spread butter over the turkey, season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes ... for a 14-pound turkey).

If you're lucky enough to own a convection oven, you can roast that same turkey ... Place in pan and cover. Bake 1 to 1½ hours depending on size. Uncover and bake another 30 minutes, or until ...

Remove pot from heat, cool slightly, and remove turkey (reserving stock). Place it breast side up in a roasting pan. Put the pan in the oven and cook for 1 hour. Pour the reserved stock into a bowl ...