Roast Turkey Recipe
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Ingredients: |
Ingredients: To thaw: Place turkey in the original bag on a tray in refrigerator, (allow 2 days for an 8 to 11-pound bird, 2 to 3 days for 11 to 14-pound bird, 3 to 4 days, for 14 to 24-pound bird (do not refreeze).
To prepare: Free legs and tail from the tucked position; remove the neck from body cavity and giblets from neck cavity. Rinse and drain turkey onto a towel. Return tail and legs to tucked position, skewer neck skin to back.
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Directions: |
Directions:Place turkey, breast side up, on a rack in shallow open pan. (do not add water or cover, or you can also use a turkey bag if preferred). For an 8 to 12 pound turkey, bake for 3½ to 4 hours. for 12 to 16-pound turkey bake 4 to 4½ hours in a 325º oven. Brush skin with melted butter to prevent drying.
Baste frequently during roasting, When light golden brown, shield during breast and neck with lightweight aluminum foil to prevent over-browning during last hour of cooking. Check for doneness.
To test for doneness: Before removing from oven, check to be sure meat thermometer is in the original position. Thigh temperature should be 180º to 185º ( press thigh and drumstick. Meat should feel soft). Prick skin of thigh. Juices should no longer be pink. |
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Notes: |
Personal
Notes: Approximate Roasting Time:
8 to 12LB........... 3 1/2 TO 4 hours
12 to 16 lb ......... 4 to 4 1/2 hours
16 to 20 lb ......... 4 1/2 to 5 hours
20 to 24 lb ......... 5 to 6 hours
If you use a turkey roasting bag go by directions on box
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