Roast Turkey (Tips and Timetable)(Holiday Menus for Family)

 

     When buying turkeys under 12 pounds, allow ¾ pound per serving. For heavier turkeys (12 pounds and over), allow about ½ pound per serving.

Old-fashioned stuffing

     Rub cavity of turkey lightly with salt if desired. Do not salt cavity if turkey is to be stuffed. Stuff turkey just before roasting, not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with screwer. 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, them tie to tail.

     Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted margarine or butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch the bone. Do not add water.

     Roast uncovered in 325F oven. Place a tent of aluminium foil loosely over turkey when it begins to turn golden.

    Whole birds should reach an internal temperature of 180F when done. Roast until juices run clear (no pink should remain). If the turkey is stuffed, the point of the thermometer can be placed in the center of the stuffing and will register 165F when done.

     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, turkey meat and any gravy promptly ; refrigerate separately. Use gravy or stuffing within 1 or 2 days ; heat them thoroughly before serving. Served cooked turkey met within 2 or 3 days after roasting. If frozen, it can be kept up to 3 weeks.

Timetable for Roast Turkey

Whole Turkey (unstuffed)

• 6 to 8 pounds - 2¼ to 3¼ hours
• 8 to 12 pounds - 3 to 4 hours
• 12 to 16 pounds - 4 to 5 hours
• 16 to 20 pounds - 4½ to 5½ hours
• 20 to 24 pounds - 5 to 6½ hours

Whole Turkey (stuffed)

• 6 to 8 pounds - 3 to 3½ hours
• 8 to 12 pounds - 3½ to 4½ hours
• 12 to 16 pounds - 4 to 5 hours
• 16 to 20 pounds - 4½ to 5½ hours
• 20 to 24 pounds - 5 to 6½ hours

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