Thanksgiving Turkey

APPROXIMATE COOKING TIMES UNSTUFFED •4 to 6 lb breast.....1½ to 2¼ hrs •6 to 8 lb breast...2¼ to 3¼ hrs •8 to 12 lbs................2¾ to 3 hrs •12 to 14 lbs..............3 to 3¾ hrs •14 to 18 lbs........3¾ to 4¼ hrs •18 to 20 lbs........4¼ to 4½ hrs •20 to 24 lbs..............4½ to 5 hrs STUFFED •8 to 12 lbs...............3 to 3½ hrs •12 to 14 lbs..............3½ to 4 hrs •14 to 18 lbs..............4 to 4¼ hrs •18 to 20 lbs........4¼ to 4¾ hrs •20 to 24 lbs........4¾ to 5¼ hrs

Thanksgiving Turkey

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Turkey

  • Stuffing

  • Twinn

Directions

ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS: 1. Set the oven temperature no lower than 325 °F. Preheating is not necessary. 2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below. 3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps: •Tuck wing tips back under shoulders of bird (called "akimbo"). •Add 1/2 cup water to the bottom of the pan. •In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown. 4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below). 5. For safety and doneness, the internal temperature should be checked with a meat thermometer. The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F. 6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink. 7. Let the bird stand 20 minutes before removing stuffing and carving.


Nutrition

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