Roast the turkey for about 15 minutes per pound. A 3-pound crown? That’s around 45 minutes. A 5-pounder? About 75 minutes. Set a timer, but ignore it—the real boss is your meat thermometer.
Stick the thermometer into the thickest part of the breast. You want it to hit 160°F (71°C)—then let it rest, and the temperature will climb to a safe 165°F. Trust the numbers, not your anxiety.
If the top starts browning too fast (looking like a roasted marshmallow), tent it loosely with foil. This isn’t a race; it’s a leisurely dance between heat and poultry.
