Turkey Tips

When roasting a turkey, cook it on a rack in a open pan. If you use a foil roasting pan, double it for extra strength. Use these guidelines:

Turkey                    Minimum Pan Size:

up to 12 lb               14" x 10" x 2 3/4" (small)
up to 16 lb               15 3/4" x 12" x 3" (medium)

up to 20 lb               16" x 13" x 3" (large)

1. Remove giblets from the neck cavity, rinse turkey in cold water and pat dry. Let the turkey stand at room temperature for 1 hour before roasting. Season the bird with salt and pepper or a wet or dry rub.

2. Stuff the turkey before roasting. Loosely spoon the dressing into the body and neck cavities. Be sure not to overfill, as the dressing will expand during roasting.

3. To ensure uniform cookins, tie the turkey into a compact shape with twine. After the twine is removed from the roasted bird, it will hold its shape for easy carving. For a stuffed turkey, loosely cover the breast with a double-thick piece of aluminum foil for the first two-thirds of the cooking time. This will slow the rate at which the breast cooks, so it will be done at about the same time as the thighs.

4. Place the turkey on a rack in a roasting pan. This will allow the circulation of heat under the bird promoting uniform cooking and browned skin. Roast at 400 degree Farenheit for 30 minutes. Reduce the oven temperture to 325 degree Farenheit and roast until done. Allow 13 to 15 minutes per pound. Baste the turkey with pan drippings or stock approximately every 30 minutes.

5. Test for doneness using a thermometer. Insert the thermometer into the thickest parts of the breast and thigh, away from the bone. The temperture should register at 165 degree Farenheit and the thigh at 175 degree Farenheit.

Turkey Roasting Times:
10 to 12 lbs = 2.5 - 3 hours
12 to 14 lbs = 2.75 - 3.25 hours
14 to 16 lbs = 3 - 3.75 hours
16 to 18 lbs = 3.25 - 4 hours
18 to 20 lbs = 3.5 - 4.25 hours
Over 20 lbs = 3.75 - 4.5 hours