Directions: |
Directions:COOKING THE TURKEY--Based on Thanksgiving being on Nov. 25th
For 10-12 people = 12-15 LB turkey
Nov. 15 menu plan and shop for non-perishable items
Nov. 21 Shop for perishable items. Begin to thaw turkey in refrigerator
Nov. 24: Bake pies. Prepare stuffing and refrigerate.
Nov 25: stuff turkey and place in oven. For example, a 14 LB t will need to be in the oven for about 5 hours.(1/2 hour per pound of turkey, more or less)If you plan to eat at 3, start cooking at 9:45.
8-12 LB allow 3 1/2--4 hours
12-16lb--------4--4 1/2 hours
16-20 LB-------4 1/2--5 hours
The turkey is very perishable. Keep it frozen until ready to cook it. The preferred method for thawing is to place it on a tray in
the refrigerator. (Never thaw your turkey at room temperature)--
But I have been known to do that. Allow about 5 hours per pound of turkey for thawing. Ex. a 14 LB bird will take about 3 days to thaw in the refrigerator. So to eat on the 25th you want
to have it completely thawed by the previous evening, the 24th. Three days prior would be the 21st. Start thawing the morning of the 21st. On the eve of the 24th remove giblets and prepare turkey to pop in the oven the next morning. Cook the bird within 24 hours after thawing. Before cooking, remove the giblets from the turkey and rinse with cold water and pat dry with paper towels. Salt and pepper inside the two cavities of the turkey. Preheat oven to 325 degrees. Stuff neck and body cavities. Spray bottom of roaster with Pam. Bake breast side up, uncovered in a roasting pan. When the skin is golden brown, cover it loosely with foil. For easier carving, allow turkey to stand 15 minutes before slicing.
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This recipe for Thanksgiving Turkey is from