Directions: |
Directions:Remove the package of giblets from the neck cavity of the thawed 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.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Rub butter all over the turkey and sprinkle with pepper. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone. Follow Timetable for approximate roasting time that came with the turkey.
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 165°. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.
Note:
If the turkey is frozen, thaw it either slowly in the refrigerator or 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 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. |
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