Roast your turkey to perfection with these turkey roasting tips.<\/p>\n
Roasting<\/strong> Turkey roasting timetable<\/strong> 325\u00b0F oven temperature<\/p>\n Unstuffed Stuffed Thawing<\/strong> Thawing in cold water<\/strong> Roast your turkey to perfection with these turkey roasting tips. Roasting \u2022 Remove the giblets from turkey cavities after thawing. Cook separately. \u2022 Set oven temperature no lower than 325\u00b0F. \u2022 Place turkey or turkey breast on lower rack in a shallow roasting pan. \u2022 For even cooking, bake stuf\ufb01ng in a separate casserole dish, […]<\/p>\n","protected":false},"author":2,"featured_media":14435,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-14436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n
\n\u2022 Remove the giblets from turkey cavities after thawing. Cook separately.
\n\u2022 Set oven temperature no lower than 325\u00b0F.
\n\u2022 Place turkey or turkey breast on lower rack in a shallow roasting pan.
\n\u2022 For even cooking, bake stuf\ufb01ng in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuf\ufb01ng. The center should reach 165\u00b0F.
\n\u2022 If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter\/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before \ufb01lling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuf\ufb01ng reaches 165\u00b0F.
\n\u2022 Whole turkeys should be cooked to 165\u00b0F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
\n\u2022 Turkey breasts should be cooked to 165\u00b0F. Insert a food thermometer in the thickest part of the breast to check for doneness.
\n\u2022 Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.<\/p>\n
\nOven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165\u00b0F has been reached.<\/p>\n
\n4\u20138 lbs \u2192 1.5\u20132.75 hours
\n8\u201312 lbs \u2192 2.75\u20133 hours
\n12\u201314 lbs \u2192 3\u20133.75 hours
\n14\u201318 lbs \u2192 3.75\u20134.25 hours
\n18\u201320 lbs \u2192 4.25\u20134.5 hours
\n20\u201324 lbs \u2192 4.25\u20135 hours<\/p>\n
\n6\u20138 lbs \u2192 2.5\u20133 hours
\n8\u201312 lbs \u2192 3\u20133.5 hours
\n12\u201314 lbs \u2192 3.5\u20134 hours
\n14\u201318 lbs \u2192 4\u20134.25 hours
\n18\u201320 lbs \u2192 4.25\u20134.75 hours
\n20\u201324 lbs \u2192 4.75\u20135.25 hours
\nUSDA meat and poultry hotline<\/p>\n
\nThawing in the refrigerator<\/strong>
\nKeep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.<\/p>\n
\nMake certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"