How to Roast Turkey Halves

Roast turkey halves at 325°F for entire cooking time.

Season cavity with salt and pepper and poultry seasoning, if desired. Place turkey cut side down on a rack in a shallow roasting pan. Rub skin with oil or melted butter, if desired. Cover turkey with a loose tent of foil. Remove foil during last 30 - 40 minutes of cooking and baste turkey with pan drippings.

Roast times:

• 4 lb. (1.8 kg): 2 - 2 1/2 hours
• 8 lb. (3.5 kg): 3 1/2 - 4 hours
• 12 lb. (5.5 kg): 4 – 4 1/2 hours

Start checking for doneness about 30 minutes before the end of estimated cooking time. Insert meat thermometer into the middle of thick thigh muscle parallel to bone and next to body or into thickest muscle of breast. Be sure the thermometer does not touch bone.

Remove turkey from oven when a meat thermometer inserted into thigh registers 175°F. Transfer turkey to a platter and cover loosely with foil for 15 - 30 minutes to allow juices to set before carving. The internal temperature of the turkey will continue to rise several degrees during standing. The final temperature should be 180 - 185°F in the thigh and 170 - 175°F in the breast.