Turkey

Helen's Recipes

Directions:

• Thaw the chicken breast side up on a tray in the refrigerator in its unopened wrapper.
• 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 the juices and blot the turkey dry with paper towels.
• Stuff the turkey just before roasting.
• Return your legs to the tucked position; you may need to tie them up.
• Place the thawed turkey, breast side up, on a flat rack in a shallow pan, 2 to 2 1/2 inches deep.
• Insert an 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 enhance the golden color.
• Place in a preheated 325°F 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.

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"Use this roasting schedule as a guideline; begin checking for doneness 1/2 hour before recommended end times; turkey is done when the meat thermometer reaches the temperatures listed below:"

180 degrees deep in the thigh or 160° to 165°F (70° to 75°C) at the center of the stuffing. When the stuffed filled turkey is finished cooking, take it out of the oven and let it stand for 15 minutes.

Enjoy!