To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.
- If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
- Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
- Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
- Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
- Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
Weight of Bird | Roasting Time | Roasting Time |
10-18 lbs | 3-3.5 hours | 3.75-4.5 hours |
18-22 lbs | 3.5-4 hours | 4.5-5 hours |
22-24 lbs | 4-4.5 hours | 5-5.5 hours |
24-29 lbs | 4.5-5 hours | 5.5-6.25 hours |
- The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.
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