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Instructions |
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Wash turkey and pat dry. If desired, rub cavity lightly with salt. Stuff turkey just before roasting, not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tiips toucing. Fill body cavity lightly. Do not pack stuffing will expand while cooking. Tuck drumsticks under band of skin at tail or tie togther with heavy string. then tie to tail.
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Brush with shortening, oil, or butter. Place small pieces of aluminum foil over the ends of legs, tail and wing tips to prevent puncturing. Bring long ends of aluminum foil up over the breast of turkey and overlap 3 inches. Close open ends by folding up foil so drippings will not run into pan. Wrap loosely and do not seal airtight.
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Heat oven to 450 degrees. Place wrapped turkey, breast up in open shallow roasting pan. Roast, open foil once or twice during cooking to judge doneness. When thigh joint and breast meat begin to soften, fold back foil completely to brown turkey and crisp skin. Insert meat thermometer at this time.
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7 to 9 pounds, 2 1/4 to 2 1/2 hours
10 to 13 pounds, 2 3/4 to 3 hours
14 to 17 pounds, 3 1/2 to 4 hours
18 to 21 pounds, 4 1/2 to 5 hours
22 to 24 pounds, 5 1/2 to 6 hours
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Suggestions |
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Let cool at least 15 minutes before carving.
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Originally Submitted
9/22/2010
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