Roast Turkey
Preparation
Prepare dressing, if desired, allowing 3/4 cup of dressing per pound of turkey. Rinse bird under cold running water; pat dry. Stuff wishbone cavity lightly; skewer neck skin to back. Spoon dressing loosely into large cavity. Push drumsticks under band of skin across tail or close opening by trussing. If bird is not stuffed, salt inside of cavities and place 2 to 3 quartered onions in large cavity; truss. If using a meat thermometer, insert in center of inside thigh muscle not touching bone. Place turkey, breast side up, on a rack in a large roasting pan. Brush skin thoroughly with melted butter. Cover loosely with foil; roast at 325° according to Turkey Roasting Times or until thermometer registers 185°. Baste often with melted butter. Clip band of skin or string between legs and tail about 45 minutes before end of roasting time; remove foil and continue cooking until drumstick meat is tender and drumstick moves easily in socket. Remove bird from oven; allow to stand 15 minutes before carving. Use pan drippings to prepare gravy.
To close turkey cavity, hold skin together with pins or skewers; lace cavity shut with clean string. Tie legs to tail; tuck wings behind shoulders.
Turkey Roasting Times
- 6-8 pounds: 3 1/2-4 hours
- 8-12 pounds: 4-4 1/2 hours
- 12-16 pounds: 4 1/2-5 1/2 hours
- 16-20 pounds: 5 1/2-6 1/2 hours
- 20-24 pounds: 6 1/2-7 1/2 hours
Notes:
Poultry products should be stuffed just prior to roasting. Refrigerate cooked poultry immediately after serving to guard against food poisoning.
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.