| ROASTING INSTRUCTIONS
1. Set the oven temperature at 425 F.
2. Place turkey breast-side DOWN on a liberally oiled rack in a roasting
pan.
3. Roast for 30 minutes. Flip turkey upside down (breast side up). You can
use two large serving forks or just simply grasp the legs and flip it. Stuff
turkey. Stuff turkey loosely to allow stuffing to expand . Put a foil tent
over the turkey or roasting pan lid. Close oven door. Allow oven to reach
425 degrees, then turn it down to 325 degrees.
4. Using a meat thermometer (never rely on a plastic pop up thermometer)
check the internal temperature 30 minutes before approximate cooking time.
Leave foil (lid) off after first check. Check every 15 minutes until done..
I remove from oven when it reaches 165 degrees (USDA recommendation is 180).
As a double check, after turkey reaches 165 degrees, I slice the turkey between
the thigh and leg and look for clear juices. I do NOT remove until I get
165 AND clear juices.
5. Wash hands, utensils, sink and anything else that has contacted raw turkey
with hot, soapy water.
6. Let the breast stand 20 minutes before removing stuffing and carving.
I make gravy during this period of time and allow wife to bake her rolls.
ADDITIONAL HINTS :
Add one-half cup of water to the bottom of the pan with a couple of chicken
bullion cubes or a 15 oz can of canned chicken broth. This will create a
more flavorful gravy.
I fry the giblets and feed them to my dog (or brother if he is visiting). |
