Roast Turkey
Select a turkey that is plump and meaty with smooth, moist-looking skin.
The skin should be creamy colored. The cut ends of the bones should be
pink to red in color.
If the turkey is frozen, thaw it slowly in the refrigerator, in cold water
or quickly in the microwave, following the manufacturer’s directions. A
turkey weighing 8 to 12 pounds will thaw in about 2 days in the
refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days
in the refrigerator. A whole frozen turkey can be safely thawed in cold
water. Leave the turkey in its original wrap, free from tears or holes.
Place in cold water, allowing 30 minutes per pound for thawing, and change
the water often.
Remove the package of giblets (gizzard, heart and neck), if present, from
the neck cavity of the turkey, and discard. Rinse the cavity, or inside of
the turkey, with cool water; pat dry with paper towels. Rub the cavity of
turkey lightly with salt if desired. Do not salt the cavity if you will be
stuffing the turkey.
Stuff the turkey just before roasting-not ahead of time. See Bread
Stuffing. Fill the wishbone area (the neck) with stuffing first. Fasten
the neck skin to the back of the turkey with a skewer. Fold the wings
across the back so the tips are touching.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Brush with melted margarine or butter. It is not necessary to add water or
to cover the turkey. Place a meat thermometer in the thickest part of
thigh muscle, so thermometer does not touch bone. Follow Timetable (below)
for approximate roasting time. Place a tent of aluminum foil loosely over
the turkey when it begins to turn golden. When two thirds done, cut the
band or remove the skewer holding the drumsticks; this will allow the
interior part of the thighs to cook through.
Roast until the thermometer reads 180° (for a whole turkey) and the juice
is no longer pink when you cut into the center of the thigh. The drumstick
should move easily when lifted or twisted. When the turkey is done, remove
it from the oven and let it stand about 15 minutes for easiest carving.
Keep turkey covered with aluminum foil so it will stay warm.
TIMETABLE FOR ROASTING TURKEY (Stuffed Whole Turkey)
Ready-To Cook Weight Oven Temperature Roasting Time*
______________________________________________________
8 to 12 pounds 325ş 3 to 3 1/2
hours
12 to 14 pounds 325ş 3 1/2 to 4
hours
14 to 18 pounds 325ş 4 to 4 1/4
hours
18 to 20 pounds 325ş 4 1/2 to 4 3/4
hours
20 to 24 pounds 325ş 4 3/4 to 5 1/4
hours
______________________________________________________
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Comments
Got something to say?