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Roast Turkey Recipe

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This recipe for Roast Turkey, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jo Ann Miller

Category:
Category:

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.


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 3 to 4 hours. for 12 to 16-pound turkey bake 4 to 4 hours in a 325 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 180 to 185 ( press thigh and drumstick. Meat should feel soft). Prick skin of thigh. Juices should no longer be pink.

Personal 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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