Poultry: Turkey Roasting Guide

By JoFClark

Ingredients

• Turkey

Preparation

Step 1

Frozen - Thaw turkey at least 72 hours in refrigerator. Reserve giblets, neck and drippings for gravy. If your turkey is not completely thawed on the day you plan to roast it, place it in a clean sink full of COLD water. Change water every 30 minutes. Do not thaw at room temperature or in warm water.

Fresh - Remove and discard the leg truss from the turkey. Pull off and discard any lump of fat. Remove giblets and neck. Rinse bird inside and out; pat dry with a towel.

Cooking - Rub turkey skin with oil. Insert a meat thermometer into the thickest part of the breast (unless your bird has a pop up timer) Cook turkey until the meat thermometer registers 160 or until the timer pops up.

325 degrees

8-12 lbs - 2 3/4 to 3 hours
12-14 lbs - 3 to 3 1/2 hours
18-20 lbs - 4 1/4 to 4 3/4 hours

For stuffed turkeys of same weight, add the total cooking time by 15 to 30 minutes.