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Make an aluminum foil cap that covers the top of the bird and lay it over the top - press the foil lightly at the ends of the drum sticks and the neck. Place in over at 325 degrees - baste occasionally. Foil will be removed before the last 30 minutes of roasting to brown the bird. When foil is removed for browning also remove the skewers or cut band holding legs. Roast the turkey until the meat thermometer registers 180 to185 degrees in the thigh. This will show you approximate cooking times, but in all cases the thermometer is your best indicator. Weight Cooking Time 6 to 8 pounds 3 to 3 1/2 hours 8 to 12 pounds 3 1/2 to 4 1/2 hours 12 to 16 pounds 4 to 5 hours 16 to 20 pounds 4 1/2 to 5 1/2 hours 20 to 24 pounds 5 to 6 1/2 hours Check the drumstick which should twist easily in the socket and the thickest part of the turkey should be be soft. Remove from oven and cover loosely with new foil. Let stand 15 minutes before slicing. If all else fails call: Butterball: 800-323-4848 Foster Farms: 800-255-7227 Reynolds: 800-745-4000 USDA Poulty Hot Line: 800-535-4555 HANDLING LEFTOVERS As soon as possible after serving, remove all stuffing from the turkey. Refrigerate turkey meat, stuffing and gravy promptly (store separately). Serve leftover stuffing and gravy within one or two days. Reheat before serving. Do not serve leftover turkey meat after three day. Frozen turkey can be kept up to three weeks. HAVE FUN! |
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