Originally Posted by lostsoul65
I don't want to poison myself which is why the post. It's just for me. I'll freeze some of it with a food saver. I just want to make sure I'm doing it right. I can over cook it so I don't poison myself and still not dry it out because of the tin foil.
Here's what I did on Thanksgiving with a 15-pounder and it came out beautifully browned, juicy and cooked through: Preheat oven to 350 degrees, sprinkle with salt and pepper all over, place on a baking rack in a baking pan, pour 1 cup water in the pan to prevent the juices from burning, and roast for two hours. I knew it was done because I used an instant-read thermometer to measure the temperature of the thigh and breast. The thigh should be 160 degrees and the breast 165. Remove from oven, cover loosely with foil and let rest for 30 minutes before carving. The temperatures will rise 5-10 degrees while resting.