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ROASTING A TURKEY
Timetable for Fresh or Thawed
Turkey at 325 F
These times are approximate
and should always be used in conjunction with a properly placed
thermometer
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2
hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
ROASTING INSTRUCTIONS
1. Set the oven temperature
no lower than 325 F.
2. Place turkey breast-side
up on a rack in a shallow roasting pan.
3. For uniform results, it is
recommended to cook stuffing outside the bird. If stuffed, stuff
loosely.
4. For safety and doneness the
internal temperature, as registered on a meat thermometer, must
reach a minimum of 180 F in the thigh before removing from the
oven. The center of the stuffing should reach 165 F after stand
time.
5. Juices should be clear.
Wash hands, utensils, sink and
anything else that has contacted raw turkey with hot, soapy water.
6. Let the breast stand 20 minutes
before removing stuffing and carving.
ROASTING A TURKEY BREAST
Timetable for Fresh or Thawed
Turkey Breast at 325 F
Unstuffed
4 to 6 pounds 1 1/2 to 2 1/4 hours
6 to 8 pounds 2 1/4 to 3 1/4 hours
Stuffed
4 to 6 pounds Not Usually Applicable
6 to 8 pound 3 to 3 1/2hours
ROASTING INSTRUCTIONS
1. Set oven temperature. no
lower than 325 F.
2. Place turkey breast on a
rack in a shallow roasting pan.
3. For uniform results, it is
recommended to cook stuffing outside of the bird. If stuffed,
stuff loosely.
4. For safety and doneness the
internal temperature, as registered on meat thermometer, must
reach a minimum of 170 F in the thickest part of the breast before
removing from the oven. The center of the stuffing should reach
165 F after stand time.
5. Juices should be clear.
6. Let the breast stand 20 minutes
before removing stuffing and carving.
STORING LEFTOVERS
Debone turkey and refrigerate
all leftovers in shallow containers within 2 hours of cooking.
Use leftover turkey and stuffing within 3-4 days,
gravy within 1-2 days, or freeze these foods. Reheat thoroughly
to a temperature of 165 F or until hot and steaming.
ADDITIONAL ROASTING HINTS
Optional:
1. Tuck wing tips back under
shoulders ofbird, called "akimbo"
2. Add one-half cup of water to the bottom of the pan.
3. In the beginning, a tent
of aluminum foil may be placed over the turkey for the first
1 to 1 1/2 hours, then removed for browning.
4. Or a tent of foil may be placed over the turkey after the
turkey has reached a golden brown.
5. In the beginning, an oven-proof
thermometer may be placed in the thigh of the turkey to check
the internal temperature at intervals
during the roasting.
6. Or an instant-read thermometer
may be used periodically to check the internal temperature during
cooking. After each use, wash the stem
section of the thermometer thoroughly in hot, soapy water.
7. Check periodically to see
if "pop-up" temperature indicator device has activated
indicating that the bird has reached final temperature for safety
and doneness. However, it is also suggested that the temperature
be checked with a conventional thermometer in severalplaces. |
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