Helen's Recipe

~Thaw breast side up in its unopened wrapper on a tray in the refrigerator. ~

~ Allow at least one day of thawing for every four pounds of turkey. ~

~ Remove the neck and giblets from the body and neck cavities. ~

~ Drain juices and blot turkey dry with paper towels. ~

~ Stuff the turkey just before roasting. ~

~ Return legs to tucked position may have to tie up. ~

~ Place thawed turkey, breast up, on a flat rack in a shallow pan, 2 to 2 1/2-inches deep. ~

~ Insert oven-safe meat thermometer into the center of the stuffing. ~

~ Basting throughout the roasting process is unnecessary. ~

~ Brush or rub the skin with shortening or vegetable oil to prevent drying and to enhance the golden color. ~

~ Place in a preheated 325F oven.

~ When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast. ~

"Use this roasting schedule as a guideline, start checking for
doneness 1/2 hour before recommended end times.
Turkey is done when the meat thermometer reaches
the following temperatures:"

~160°F to 165°F (70°C to 75°C) in the center of the stuffing or 180 degrees deep in the thigh~


~ When the stuffed turkey is done, remove turkey from oven and let turkey with stuffing stand for 15 minutes.~

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