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Ten Steps To A Picture Perfect Turkey
with assistance from butterball.com
If turkey is frozen, thaw in the refrigerator (recommended method - turkey is easily at risk for salmonella) or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325º.
Remove the neck from the body cavity and the giblets from the neck cavity (it looks like the bottom but it's actually the neck!). Drain the juices and blot the cavities with paper towels.
Just before roasting, stuff the neck and body cavities lightly, if desired. Turn the wings back to hold the neck skin in place. Return legs to tucked position (back under the metal bars that come with the turkey), if untucked.
Place the turkey, breast side up, on a flat rack in an open roasting panabout 2 inches deep.
Insert an oven-safe meat thermometer deep into the lower part of the thigh nextto the body, not touching the bone. It's VERY important to NOT touch the bone.
Brush the skin with vegetable oil to prevent skin from drying. Further basting is your choice. I baste fairly often because I like a very tender turkey.
Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices. (Think salmanella!!)
Roast at 325 degrees F. For approximate cooking times, see roasting time schedule. When the skin is light golden, about 2/3 done, shield the breast loosely with lightweight foil to prevent overcooking.
Check for doneness 1/2 hour before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is 180 degrees F. The thickest part of breast should read 170 degrees F and the center of the stuffing should be 160 degrees F. If you do not have a themometer, one way to check is the meat will pull away from the bone.
When done, let the turkey stand for 15 to 20 minutes before carving.
| Net Weight | Unstuffed |
Stuffed |
| (in pounds) |
(in hours) |
(in hours) |
| 10 to 18 |
3 to 3-1/2 |
3-3/4 to 4-1/2 |
| 18 to 22 | 3-1/2 to 4 |
4-1/2 to 5 |
| 22 to 24 |
4 to 4-1/2 |
5 to 5-1/2 |
| 24 to 29 |
4-1/2 to 5 |
5-1/2 to 6-1/4 |
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