The Annual Great Turkey Challenge is avoiding the dreaded "dry turkey," which is usually in reference to the white meat of the turkey breast. Our advice? Start with one of our fresh turkeys and a good meat thermometer. Follow your recipe carefully, checking the temp as you are finishing your bird. Here are 2 simply roasting methods that are fail-proof we found. Enjoy!

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.
3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the innermost part of the thigh reaches 165°F as measured with a food thermometer. Check the wing and the thickest part of the breast. You may choose to cook the turkey to higher temperatures. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.
4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.
5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey (and turkey parts) is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly. Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey.

Stuffed Roast Turkey

For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.
7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.
8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Unstuffed

• 8 to 12 pounds 2 3/4 to 3 hours
• 12 to 14 pounds 3 to 3 3/4 hours
• 14 to 18 pounds 3 3/4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 1/2 hours
• 20 to 24 pounds 4 1/2 to 5 hours

Stuffed

• 8 to 12 pounds 3 to 3 1/2 hours
• 12 to 14 pounds 3 1/2 to 4 hours
• 14 to 18 pounds 4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 3/4 hours
• 20 to 24 pounds 4 3/4 to 5 1/4 hours

The USDA does not recommend cooking turkey in an oven set lower than 325°F. Believe it or not, cooking a turkey is not that difficult. Which turkey cooking method chosen is up to the cook, just make sure it is a safe method. Wash hands, utensils, sink and anything else that has come in contact with the raw turkey with hot, soapy water immediately following preparation. Recipes from University of Illinois Extension