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Turkey

Course: Main Courses - Poultry

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. Rinse turkey, inside and out, thoroughly. Stuff both cavities with dressing. Melt 1 Cup Butter and pour over turkey, making sure that the skin has been completely covered with butter. This will insure a more moist turkey. Cover 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 15-20 minutes thereafter. Remove turkey from oven when done and let sit 20 minutes before carving.

Turkey Time Table:

  • 8-12 pounds:
    *Stuffed: 3 - 3 1/2 hours
    *Unstuffed: 2 3/4 - 3 hours
  • 12-14 pounds:
    *Stuffed: 3 1/2 - 4 hours
    *Unstuffed: 3 - 3 3/4 hours
  • 14-18 pounds
    *Stuffed: 4 - 4 1/4 hours
    *Unstuffed: 3 3/4 - 4 1/4 hours
  • 18-20 pounds
    *Stuffed: 4 1/4 - 4 3/4 hours
    *Unstuffed: 4 1/4 - 4 1/2 hours
  • 20-24 pounds
    *Stuffed: 4 3/4 - 5 1/4 hours
    *Unstuffed: 4 1/2 - 5 hours