Whole Roasted Turkey Ingredients: Imperial Metric Whole Turkey 1 1 Directions: Follow these directions for a perfectly roasted turkey this Easter: 1. Preheat oven to 325 degrees F (160 degrees C). 2. If you wish to stuff your turkey, do so lightly and just before it goes into the oven - never stuff your turkey the day or night before. Stuffing can be prepared separately in a covered baking dish. Place in the oven during the last 1/2 hour of the roasting time. 3. Place clean turkey, breast up, on a rack in a shallow pan. 4. Insert oven-safe meat thermometer into the thickest part of the inner thigh, just above, but not touching, the thigh bone. 5. Roast uncovered - or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven - once an hour is sufficient. Opening the oven will alter the length of cooking time. 6. Roast until thermometer reads 170 degrees F (77 degrees C) for an unstuffed turkey or 180 degrees F (82 degrees C) for a stuffed turkey. (See roasting chart below for approximate roasting times.) 7. Remove turkey when cooking is completed and let stand 15 to 20 minutes to allow the juices to set. APPROXIMATE ROASTING TIMES 6 - 8 lbs (3.0 - 3.5 kg) stuffed - 3 - 3 1?2 hours unstuffed - 2 1/2-2 3/4 hours 8 - 10 lbs (3.5 - 4.5 kg) stuffed - 3 1/4 - 3 1/2 hours unstuffed - 2 3/4 - 3 hours 10 - 12 lbs (4.5 - 5.5 kg) stuffed - 3 1/2 - 3 3/4 hours unstuffed - 3 - 3 1/4 hours 12 - 16 lbs (5.5 - 7.0 kgs) stuffed - 3 3/4 - 4 hours unstuffed - 3 1/4 - 3 1/2 hours 16 - 22 lbs (7.0 - 10.0 kgs) stuffed - 4 - 4 1/2 hours unstuffed - 3 1/2 - 4 hours FOR A COMPLETE BROCHURE ON ROASTING YOUR TURKEY OR FOR MORE INFORMATION ABOUT TURKEY, PLEASE CONTACT THE ALBERTA TURKEY PRODUCERS.
Give hugs...if you "carrot" all HAPPY EASTER ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
