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Turkey Day Your Way Recipe

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This recipe for Turkey Day Your Way, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Johnson Jacobs
Added: Saturday, May 16, 2009


Stuffed Turkey Roasting Times

Ready-To Cook Oven Roasting
Turkey Weight Temp. Time

8 to 12 lb. 325 F. 3 to 3 1/2 hrs.
12 to 14 lb. 325 F 3 1/2 to 4 1/2 hrs.
14 to 18 lb. 325 F 4 to 5 hrs.
18 to 20 lb. 325 F 4 1/2 to 5 1/2 hrs.
20 to 24 lb 325 F 4 3/4 to 5 3/4 hrs.

How Much To Buy:
About 1 to 1 1/2 lbs. of bird p/person will ensure you don't run out. For each lb. of bird you put into the oven, you'll get just under a 1/2 lb. of meat.

A sticking point for lots of people is leaving enough time to thaw. For a whole frozen turkey, leave the bird in it's wrapping and place in the refrigerator for 2 to 5 days. Plan on 24 hrs. for every 5 lbs. and don't count the day you'll be cooking as part of the thawing time. For instance, a 15 lb. bird should start thawing Sunday night to be ready for Thanksgiving. Thawed birds keep 2 days in the refrigerator.
The bird is ready for roasting if the giblets can be removed easily and there are no ice crystals in the body cavities. If the center is still frozen, the bird will cook unevenly.
If your bird is not completely thawed on the day you plan to roast it, place the bird in a clean sink full of cold water and change the water every 30 minutes. This method works well, so don't be tempted to thaw at room temperature, in the microwave, or in warm water; as these methods can cause unwanted bacteria to grow.
After thawing, remove the giblets and neck from the interior, if you wish, rinse the bird. In either case, pat dry with paper towels.

Preparation Time:
Preparation Time:
1 hour




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