Of course roast turkey is a Thanksgiving essential. It's always the visual star of the table, surrounded by your favorite side dishes. But a smaller turkey, like an 8- to 10-pound turkey is a standout entrée for many occasions. Though the recipe takes a while to come together, most of that time is hands-off roasting time, leaving you free to whip up appetizers, side dishes, or desserts for a dinner party, a big family Sunday dinner, or any other occasion when you'll be home for a few hours to keep an eye on the turkey as it roasts.

If you know an 8 to 10-pound turkey is the size you need for your gathering (determine how much turkey you need for your group, if you're unsure.), the next step is determining how long to cook the bird. Whether your turkey is stuffed or unstuffed, we've got the cooking times covered. As a general rule, stuffed birds need 15 to 45 minutes more roasting time than unstuffed ones. Since you're working with a smaller bird, your 8 to 10 lb. turkey should be on the lower range of that extra time, if adding a stuffing inside. Don't forget to let it stand before carving to let the juices redistribute for the most tender results.

Tips for the Best Roast Turkey

Roasting the perfect turkey can take years of practice, but let us make that process go a bit quicker with these tips for the best roast turkey every time:

• Thaw properly: Ensure your turkey is completely thawed in the refrigerator before roasting. You'll need about 48 hours for an 8 to 10-pound turkey, but it's always a good idea to give yourself some extra time.
• Consider a brine: A wet or dry brine can infuse the meat of the turkey with flavor, while helping to keep it moist after roasting.
• Pat dry: For crispy skin, make sure to pat the turkey dry before roasting.
• Season generously: Season the cavity and exterior of the bird for great flavor.
• Stuff the bird: Whether you opt for a traditional stuffing, or combination of aromatic ingredients (onions, garlic, herbs, and more), don't waste the opportunity to stuff the bird with flavor enhancers.
• Set the shape: Tuck back the wings and tie the legs as directed below for the best shape after roasting.
• Use a meat thermometer: It can be hard to tell when a turkey is ready, but a thermometer takes all the guesswork out of the equation. The meat should be cooked to 175°F, and the center of the stuffing (if using) to 165°F.
• Let it rest: Give the juices a chance to redistribute before cutting into the bird for moist results.
• Carve the bird: Use a sharp knife and follow the natural joints to carve with ease. Practice on chickens ahead of the big day to get more and more confident.
• Use the pan drippings: Don't waste those drippings! Deglaze the roasting pan with stock or wine, then thicken with a roux or cornstarch slurry for a homemade gravy with deep flavor to bring your turkey game to the next level.