Roast Turkey

Serves: Count on 2 lbs turkey per guest

Stuffed, Roast Turkey Timing

Size in Pounds                                                           Hours (Stuffed) * Allow 20 minutes per pound;
                                                                                 15 minutes if unstuffed.


8 – 12                                                                        3 1/2 - 4 1/2
13 – 16                                                                      4 – 5
17 – 20                                                                      4 1/2 - 5 1/2
21 – 24                                                                      5 – 6 1/2

1. Buy fresh or frozen turkey. If frozen, thaw in refrigerator; do not thaw at room temperature. Allow one day of thawing for every 4 lbs of turkey. If you are short on time, you may thaw in cool water, which requires 30 minutes of thawing time per pound of turkey. Place turkey breast down in wrapper in enough cold water to cover. Change water every 30 minutes.

2. Unwrap turkey and remove giblets (Feed raw to cats!). Rinse and pat dry with paper towels.

3. Stuff bird right before cooking to avoid contamination of stuffing. Loosely pack stuffing. Allow 1/2 to 3/4 c. stuffing per guest. If the recipe makes more than the turkey will hold, wrap in foil and bake alongside turkey for the last half hour of roasting.

4. Preheat oven to 325F.

5. Rub bird with olive oil, salt and pepper, or other herbs to taste.

6. Place turkey in shallow roasting pan breast side up. Insert a meat thermometer into one of the thighs, making sure it is not touching a bone.

7. Cover the bottom of the pan with 1/2 inch chicken, turkey, or vegetable broth, the juice of 1 lemon, and 1 c. of white wine. Add one bay leaf, thyme and rosemary to taste.

8. Cover turkey loosely with foil. Leave space above turkey and press foil in at pan. Place bird in oven. Remove foil to brown the bird the last few minutes of roasting time.

9. The turkey is done when the thermometer reads 180F.

10. Remove from oven and let bird rest for 20 minutes before carving.

11. Remove stuffing and carve.