Roast Turkey

When buying turkeys under 12 pounds, allow 3/4 to 1 pound per serving. For heavier birds, 12 pounds and over, allow 1/2 to 3/4 pound per serving.

Wash turkey and pat dry. If desired, rub cavity lightly with salt. Do not salt cavity if turkey is to be stuffed.

Stuff turkey just before roasting - not ahead of time. (See stuffing recipe at bottom.) Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack-stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.

Heat oven to 325*. Place turkey breast side up on rack in open shallow roasting pan. Brush with shortening, oil or butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. (Most turkeys now come with built in timer...if however, you raise and pluck your own turkey you will want to use the thermometer.) Add 1/2 inch water to bottom of pan. Do not cover.

Follow Timetable for approximate total cooking time. Place a tent of aluminum foil loosely over turkey when it starts to turn golden. When 2/3 done, cut band of skin or string holding legs.

Timetable for Roasting Turkey
6-8 lbs. - 3 to 3 1/2 hrs
8-12 lbs. - 3 1/2 to 4 1/2 hrs
12-16 lbs. - 4 1/2 to 5 1/2 hrs
16-20 lbs. - 5 1/2 to 6 1/2 hrs
20-24 lbs. - 6 1/2 to 7 hrs

This timetable is based on chilled or completely thawed turkeys at a temperature of about 40* and placed in preheated ovens. Time will be slightly less for unstuffed turkeys. Differences in the shape and tenderness of individual turkeys can also necessitate increasing or decreasing the cooking time slightly. For best results, use a meat thermometer. For prestuffed turkeys, follow package directions carefully; do not use Timetable.

There is no substitute for a meat thermometer for determining the doneness of a turkey.
Placed in the thigh muscle, it should register 185* when the turkey is done. If the bird is stuffed, the point of the thermometer can be placed in the center of the stuffing and will register 165* when done. If a thermometer is not used, test for doneness about 30 minutes before Timetable so indicates. Move drumstick up and down - if done, the joint should give readily or break. Or press drumstick meat between fingers; the meat should be very soft.

When turkey is done, remove from oven and allow to stand about 20 minutes for easiest carving. As soon as possible after serving, remove every bit of stuffing from turkey. Cool stuffing, meat and any gravy promptly; refrigerate separately. Use gravy or stuffing within 1 or 2 days; heat them thoroughly before serving. Serve cooked turkey meat within 2 or 3 days after roasting. If frozen, it can be kept up to 1 month.

MOM'S FAMOUS BREAD STUFFING:
9 cups toasted bread crumbs or 3-4 bags dried bread crumbs
1 large onion, chopped fine
1 1/2 cups chopped celery (stalks and leaves)
1 cup sliced mushrooms
4 to 5 eggs, lightly beaten
2 sticks butter or margarine
1 to 2 cups chicken broth (depending on desired moistness)
1 can cream of mushroom, chicken or celery soup
2 tsp. salt
1 1/2 tsp. ground sage
1 1/2 tsp. poultry seasoning
1/2 tsp. pepper

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread crumbs. Turn into deep bowl. Add remaining ingredients and toss. Add chicken broth last, stirring to desired moistness. Stuff turkey. Place remaining stuffing in covered casserole dish. Keep refrigerated until 1/2 hour before turkey is done. Bake for 1/2 hour at 350* in covered casserole dish.