The perfect oven-roasted turkey!
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(8 to 24-pound) frozen turkey |
To Prepare Turkey:
Thaw turkey in original plastic wrapper according to directions below. Keep thawed turkey refrigerated. Do not stuff until roasting time. Roast within 24 hours after thawing. Refreezing is not recommended.
Approximate Thawing Times
8 to 12 pounds:
4 to 6 hours in cold water* or 1 to 2 days in refrigerator
10 to 16 pounds:
6 to 8 hours in cold water* or 2 to 3 days in refrigerator
16 to 20 pounds:
8 to 10 hours in cold water* or 3 to 4 days in refrigerator
20 to 24 pounds:
10 to 12 hours in cold water* or 4 to 5 days in refrigerator
*Change water frequently to keep cold.
Remove turkey from plastic bag. Remove neck and giblets from cavities. Rinse turkey thoroughly in cold water; drain well.
Stuff neck and body cavities lightly (about 3/4 cup stuffing per pound of turkey).
Fold neck skin to back of bird and secure. Fold wing tips under back or tie to body. Tuck tail into body cavity. Tie legs together.
To Roast Turkey:
Heat oven to 325°. Place turkey, breast-side up, in shallow pan; brush with melted butter.
Roast turkey according to directions below.
If using a standard meat thermometer, insert into thigh muscle next to body, not touching bone. Turkey is done when meat thermometer reaches 180° to 185°F.
Giblets, except liver, may be cooked over low heat in salted water for 2 to 2 1/2 hours; add liver for last half hour. Use cooked, chopped giblets in gravy or dressing.
Approximate Roasting Times
8 to 12 pounds
Unstuffed: 2 3/4 to 3 hours; Stuffed: 3 to 3 1/2 hours
12 to 14 pounds
Unstuffed: 3 to 3 3/4 hours; Stuffed: 3 1/2 to 4 hours
14 to 18 pounds
Unstuffed: 3 1/2 to 4 1/4 hours; Stuffed: 4 to 4 1/4 hours
18 to 20 pounds
Unstuffed: 4 1/4 to 4 1/2 hours; Stuffed: 4 1/4 to 4 3/4 hours
20 to 24 pounds
Unstuffed: 4 1/2 to 5 hours; Stuffed: 4 3/4 to 5 1/4 hours
TIP: Roasting time will be shorter or longer than indicated on the chart if the turkey is warmer or colder than refrigerator temperature.
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