How to Cook Turkey at 400 Degrees

Cooking a turkey at 400 degrees Fahrenheit can help save time compared to lower temperatures, while still achieving crispy skin and tender meat. Here's a general guide on how to cook a turkey at 400 degrees:

Ingredients:

- Whole turkey, thawed and patted dry

- Butter or olive oil

-Salt and pepper

- Herbs and spices of your choice

Instructions:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Prepare the turkey: Remove any giblets or neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat dry thoroughly. If desired, you can brush the turkey with melted butter or olive oil, both inside and out.

3. Season the turkey: Season the turkey liberally with salt, pepper, and any herbs or spices you prefer. You can use a mixture of herbs like rosemary, thyme, sage, or poultry seasoning. Make sure to season both the inside and outside of the turkey.

4. Place the turkey in a roasting pan: Transfer the seasoned turkey to a roasting pan, breast-side up. You can add some chopped vegetables like carrots, celery, and onions to the bottom of the pan for flavor and additional moisture.

5. Cover and roast: Cover the roasting pan with a lid or aluminum foil to help ensure even cooking. Roast the turkey at 400 degrees Fahrenheit for about 20 minutes per pound.

6. Baste the turkey: Every 30-40 minutes, baste the turkey with its own juices or additional melted butter to keep it moist and golden brown.

7. Monitor the internal temperature: To ensure doneness, insert a meat thermometer into the thickest part of the thigh. The turkey is fully cooked when the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

8. Let it rest: Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute and results in tender, succulent meat.

Remember, cooking times may vary depending on the size and type of turkey, so it's a good idea to start checking the internal temperature after the initial 20 minutes per pound to avoid overcooking. If any parts of the turkey start to brown too quickly, you can loosely cover those areas with aluminum foil during the later stages of cooking.