How Long to Cook a Turkey at 325 ºF
In this recipe I will show you how to cook a 17-pound turkey at 325 ºF in oven. It's very simple!
Ingredients
- 1 Thawed, fresh, or frozen turkey (12 to 14-pound)
- 5 teaspoons Kosher salt divided.
- 2 tbsp Olive oil divided.
- 2 Cloves garlic minced
- 4 Sprigs of fresh thyme plus one tablespoon of finely chopped thyme leaves
- 3 Sprigs of fresh rosemary plus one teaspoon of finely chopped leaves
- 1/2 cup Apple cider
- 1 One tablespoon Dijon mustard
- 12 ounces Mushrooms halved or quartered depending on the size if desired
- Nonstick cooking spray
Instructions
- Preheat the oven to 325 F. Rinse the turkey and pat dry with paper towels. Place turkey on a rimmed baking sheet or roasting pan.
- Combine 1-1/4 teaspoons kosher salt, two tablespoons oil, minced garlic, four thyme sprigs, and three rosemary sprigs in a small bowl; rub all over turkey.
- Turn the turkey breast side up on the prepared baking sheet so drumsticks are pointed toward the opening of the oven.
- Pour apple cider into the cavity, and tie legs together with kitchen twine.
- Bake turkey until a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165 degrees F and breast temperature reach 155 degrees F, 1 hour 45 minutes to 2 hours 15 minutes.
- Baste every 30 minutes with pan juices. If desired, place red onions and mushrooms around the turkey during the last 30 minutes of bake time.
- Remove turkey from oven; transfer to a platter and let stand, loosely covered with foil, at least 30 minutes before carving (internal temperature will rise 5 degrees F).
- Discard herb sprigs, and drain fat from the roasting pan. Place the roasting pan on the stove; heat pan juices to simmer over medium heat.
- Add remaining 3/4 teaspoon salt and chopped thyme and rosemary; cook until reduced by half.
- Remove from heat, whisk in one tablespoon oil and Dijon mustard; season with salt and pepper, if desired. Carve turkey, and serve with gravy.