Use the chart as a
guide only; a meat thermometer is the only safe way to make sure your turkey is
thoroughly cooked, but not overcooked.
Figure one pound of uncooked turkey per person. For a turkey breast, allow
3/4 of a pound per dinner guest.
Plan defrosting so that the bird is
completely thawed no earlier than two days before cooking. Factory-packaged
fresh birds will keep at 35°F until the sell-by date. Butcher-fresh turkeys
should be used within a couple of days after purchase.
Defrosting - Conventional method: Leave turkey in the original wrapper. Place on tray in
refrigerator. Allow 24 hours for every 5 lbs.
Quick method: Leave turkey in its original wrapper. Place in a large pot, cover
with cold water. Change cold water every 30 minutes. This will speed up
defrosting to 30 minutes per pound -- 6 hours for a 12 lb. turkey.
Preheat oven to 325°F. Place turkey breast side up on rack
in shallow roasting pan. Cook until juices run clear and 180° is reached in the
thigh (165°F in the center of stuffing). Let the bird stand 20 minutes before
carving.
Optional: Add a half cup of water or broth to
the bottom of the pan, which prevents the drippings from sticking. Shield the
turkey breast with a loose tent: Either for the first two hours or after the
turkey breast looks golden brown.
Basting: Not necessary and may prolong cooking (basting will only lubricate the
skin, not make the meat any juicier at all).
Time Table for Fresh or Completely Defrosted Turkey at 325°F.
FOOD
