Turkey
Ingredients
- Turkey Thoroughly Dethawed
- 1 to 1 1/2 Cups Salted Butter Depending on Size of the Turkey
- Dressing or Stuffing Optional
Instructions
- Before cooking turkey, make sure it is thoroughly dethawed. It will take longer than the directions given on the turkey packaging (about double the time).
- Remove the neck and innards from turkey, making sure both cavities are empty. Note: If you will be making soup later with the carcass, save the neck for that purpose.
- Rinse turkey, inside and out, thoroughly. Pat dry with paper towels.
- Stuff both cavities with dressing. It is easiest to stuff the neck side first. Use trussing pins to seal the skin flaps over the dressing.
- Flip the bird over and stuff the main cavity. Use the heal of a bread loaf to cover the opening.
- Tie the legs shut to hold in the stuffing. Using butcher's twine, tie the wings to the body of the turkey.
- Place the turkey in the pan. Melt butter and pour over turkey, making sure that the skin has been completely covered with butter. This will ensure a more moist turkey.
- Cover loosely with foil or roasting pan lid. Cook, according to time table at 325 degrees. After 1/3 of the cooking time has passed, uncover turkey.
- Baste turkey a couple times while covered, and then every 20 to 25 minutes thereafter.
- After approximately 1/2 of the cooking time, rotate the turkey in the oven so that both sides get evenly cooked.
- If the turkey is browning too much, cover with foil until finished cooking.
- Cook the turkey until the thickest part of the breast and thigh is at least 165 degrees. The legs should give easily when pushed together. The leg meat should also give easily when pressed (i.e. feel tender) and be starting to pull away from the knuckle bone.
- Remove turkey from oven when done and then cover with foil and let sit 20 minutes before carving.
Turkey Time Table:
- 8 to 12 pounds:*Stuffed: 3 to 3 1/2 hours*Unstuffed: 2 3/4 to 3 hours
- 12 to 14 pounds:*Stuffed: 3 1/2 to 4 hours*Unstuffed: 3 to 3 3/4 hours
- 14 to 18 pounds*Stuffed: 4 to 4 1/4 hours*Unstuffed: 3 3/4 to 4 1/4 hours
- 18 to 20 pounds*Stuffed: 4 1/4 to 4 3/4 hours*Unstuffed: 4 1/4 to 4 1/2 hours
- 20 to 24 pounds*Stuffed: 4 3/4 to 5 1/4 hours*Unstuffed: 4 1/2 to 5 hours
Related Recipes:
For easier lifting, especially with a large bird, create a turkey lifter out of butcher’s twine.
Cut a long piece of twine and tie into a circle. Tie another knot in the center.
Place the center knot into the middle of the turkey roasting pan and then drape the ends over the side of the pan, spreading them out along the edge to create a handle.
Make sure you have enough of a handle draped over each edge that it won’t get pulled down too far when you put the turkey in.