Chart of Turkey Roasting Times

While a uniquely American holiday, the beauty of
Thanksgiving is that it still gives us plenty or room to
include our own ethnic traditions and tastes.
Defrost frozen birds in the refrigerator.
The USDA suggests you allow about one day
for every five pounds of turkey.
You can defrost your bird more quickly by
using a cold water bath.
Submerge the bird in cold water in its airtight
Allow 30 minutes per pound and change the
water every 30 minutes to keep it cold.
Preparation for Cooking
Remove the giblets and the neck from the
cavity. Reserve them for stock or gravy.
Wash the turkey inside and out with cold
water and pat it dry with paper towels.
Season the bird by rubbing the inside cavities
with a handful of Kosher salt. Rub the skin
with kosher salt and pepper. Optional
seasoning: Carefully separate the skin from
the breast with your fingers and rub your
choice of seasonings mixed in oil or butter
underneath the skin. Use fresh herbs, spices,
citrus zest or slices or orange or lemon. To
make a butter compound, mix your choice of
seasonings (even maple syrup) into softened
unsalted butter.
Stuffing: Prepare stuffing follow your
favorite recipe. Let it cool to room
temperature before stuffing it into your bird.
Do not fill the turkey with a hot mixture.
Loosely fill both cavities. Close up both ends
with skewers.
Nonstuffed: Peel and quarter a large onion,
wash and cut celery and carrots into large
pieces. Loosely fill both cavities with the
vegetables. Root vegetables such as turnips
and celeriac are nice additions and can be
prepared in the same manner.
Preheat oven to 425° F. Use the “bake” or
“roasting” setting.
Place the turkey breast-side up in a pan with
two-inch-high sides. Pour ½ cup of liquid into
the bottom of the pan (you can use any liquid,
including water, chicken broth, white wine,
apple cider, etc.).
Insert a digital thermometer between the inner
thigh and the breast. Be sure the probe rests in
the meat and is not touching bone.
Roast your bird on 425° F. for approximately 40
minutes, or until it is browned, to sear the bird
and lock in the juices.
Lower the oven temperature to 325° F. Cover
the top of the turkey loosely with aluminum foil.
Roasting times for stuffed turkeys are about 20
minutes per pound; unstuffed is about 16
minutes per pound.
Roast until your thermometer registers 160° F.
Remember, the bird will continues to cook after
it is removed from the oven.
3ABA6F9 43D
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds
24 to 28 pounds
28 to 32 pounds
6 to 6-1/2 hours
6 -1/2 to 7 hours
7 to 7 1/2 hours
3ABA6F9 43D
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds
24 to 28 pounds
28 to 32 pounds
5-1/2 to 6 hours
6 to 6-1/2 hours
6 -1/2 to 7 hours
If you don’t have a thermometer, you can
tell that
your turkey is done when its juices run
clear, without any hint of pink. (You’ll need to
tip the bird until the juices run from the cavity.)
Another test for doneness is to wiggle the leg.
The turkey is done when its legs and thighs
move easily back and forth.
Transfer bird to your carving board.
If you like gravy, this is the time to make it
while the bird rests.
Let the turkey sit for at least 20 minutes to
redistribute the juices.
Remove stuffing and carve.
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