From the kitchens of Reynolds Wrap
Preheat the oven to 450 degrees. Yes, 450! Prep the turkey any way you like it. I like to keep it simple, salt, pepper, butter under the skin. Maybe some seasoning salt. You can stuff it with your favorite dressing, just add 30 minutes to the times below.
Wrap that turkey with heavy-duty aluminum foil. More is better. I spray the inside with cooking spray (like PAM) to keep it from sticking to the skin. Throw it in the oven.
- 8-12 lbs: 1½ – 2¼ hours
- 12-16 lbs: 2¼ – 2¾ hours
- 16-20 lbs: 2¾ – 3¼ hours
- 20-24 lbs: 3¼ – 3¾ hours
- 24-28 lbs: 3¾ – 5 hours
- 28-32 lbs: 5 – 5½ hours
Check 15-30 minutes before the time’s up. If the skin isn’t as crispy as you like it, roll back the foil and continue cooking. Using a meat thermometer, make sure the turkey’s internal temperature is about 165. A little less is OK, it will continue cooking while it rests.
Remove it from the pan, cover it with foil and rest it for at least 15 minutes, but it can go up to an hour. Use this time to make the gravy and pull the rest of the meal together.
Enjoy!