| |
How
to Roast a Turkey*
*These
are just guidelines you will need to check your turkey for
doneness. See Below
|
|
Turkey-
Cover the turkey loosely with foil. Press
lightly at the end of the drum sticks and neck, leaving an
air space betwwen the bird and the foil. Baste the turkey
occasionally if desired. Uncover the last 45 minutes
of roasting.
|
|
6-8 lbs. |
325 Degrees |
3.5- 4
Hours |
8-12 lbs. |
325 Degrees |
4 - 4.5
Hours |
12-16 lbs. |
325 Degrees |
4.5 -
5 Hours |
16-20 lbs. |
325 Degrees |
5.5 - 6.5
Hours |
20-24 lbs. |
325 Degrees |
6.5-7.5 Hours |
Foil-Wrapped Turkey-
Place turkey, breast up, the the middle of
a greased, wide, heavy piece of foil. Bring the ends
up over the turkey breast. Overlap the fold and press up against
the end of the turkey. Place the bird in a shallow roasting
pan with no rack. Open the foil the last 20 minutes
of roasting to brown your turkey. This method creates a juicy
turkey that cooks faster than unwrapped turkey.
|
| 7-9
lbs. |
450
Degrees |
2
1/4 - 2 1/2 Hours |
| 10-13
lbs. |
450
Degrees |
2
3/4 - 3 Hours |
| 14-17
lbs. |
450
Degrees |
3
- 3 1/4 Hours |
| 18-21
lbs. |
450
Degrees |
3
1/4 - 3 1/2 Hours |
| 22-24
lbs. |
450
Degrees |
3
1/4 - 3 3/4 Hours |
*To Test for
Doneness
A meat thermometer inserted in the
thigh should register 185 degrees F. and the thickest part of the
drumstick should feel very soft when pressed between the fingers.
The drumstick should also move up and down and twist easily in the
socket.
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