#Rest time for turkey skin#

(TIP: To avoid over-browning on top, keep an eye on the turkey in the last hour and loosely tent it with aluminum foil if it's browned enough before the desired internal temperature is reached. Return turkey to oven and set thermometer monitor alarm to sound at 165 degrees. Insert a remote probe thermometer into thickest part of thigh. Remove from oven and flip turkey over so it is breast side up. After 1 hour, lower heat to 350 degrees and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys). TO COOK THE TURKEY: Place in 400 degree oven uncovered. Brush with olive oil so entire turkey is coated. Flip turkey over, breast side down, onto rack in roasting pan. Pat turkey dry with a paper towel and brush breast side all over with olive oil.

#Rest time for turkey skin#

Tuck wing tips under turkey body, using them to hold skin over neck cavity in place. Insert remaining onion quarter under skin covering neck cavity. Overlap skin at cavity opening to cover as much of gap as possible use toothpicks or small turkey skewers, if needed, to hold skin in place. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs. Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity.

(These can be discarded or used to make broth for gravy or soup.) If turkey has a metal or plastic clamp holding the legs together, remove and discard it. TO PREP THE TURKEY: Remove neck and giblets from turkey main and neck cavities. Coat roasting pan and rack with cooking spray and set aside. Remove turkey from refrigerator and allow to rest at room temperature for 30 minutes.