Serves: 4
Total Calories: 1,800
Turkeys may be purchased fresh or fresh frozen, allowing 1/2 to 3/4 pounds (ready-to-cook weight) per serving. (Leftover cooked turkey can be stored in freezer for 1 to 2 months to be used for sandwiches or casseroles.)
1. To thaw frozen turkey, leave bird in original bag and use one of the following methods:
a. Place on tray in refrigerator for 2 to 4 days, allowing 24 hours of thawing time for each 5 pounds of turkey weight.
b. Immerse turkey in cool water allow 30 minutes per pound of turkey weight for thawing time change water frequently. Turkey should be thoroughly defrosted before roasting.
Refrigerate or cook turkey as soon as it is thawed. If turkey is to be stuffed, do so just before roasting. Follow instructions on bag for commercially-stuffed turkey. Refreezing uncooked turkey is not recommended.
2. To prepare turkey, remove plastic covering from around bird remove neck and giblets from cavities rinse turkey and wipe dry. Cook neck and giblets in water to cover until tender use giblets or broth or both for flavoring stuffing and for giblet gravy. Follow recipe for Old-Fashioned Sage Stuffing (found in this cookbook).
The National Turkey Federation recommends that turkeys be roasted unstuffed they are easier to prepare and require less roasting time. If turkey is not to be stuffed, rub salt generously into cavities, and if desired, insert pieces of celery, carrots, onion, and parsley for flavor. Roast according to time and temperature chart accompanying this recipe. Prepared stuffing can be baked, covered, in casserole or shallow dripper pan at 375 degrees F. for 20 to 40 minutes or until hot. This can be done after turkey is removed from oven and before or while it is being carved. If turkey is to be stuffed, allow 3/4 cup stuffing per pound of ready-to-cook weight. Extra stuffing may be baked on side as described above.
3. To roast:
a. Fasten down legs either by tying or tucking under skin band. Neck skin should be skewered to back, and tip of wings can be tucked under back of turkey.
b. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter, margarine, or vegetable oil, if desired. If thermometer is to be used, insert into thickest part of inside thigh. Bulb must not touch bone. Roast in preheated 325 degree F. oven. The time chart, which follows the recipe, is a guide to the length of roasting time. A "tent" of foil placed loosely over turkey will eliminate the need to baste, although turkey may be basted, if desired. Remove foil last half hour for final browning.
c. If turkey is lightweight enough for convenient handling, it can be roasted, breast-side down, in V-shaped rack for first half of roasting time. Insert thermometer into turkey after it is turned breast-side up. The breast-down method results in juicier white meat.
4. Turkey is done when thermometer registers from 180 to 185 degrees F. and when juices run clear after long-tined fork is pierced into deepest part of thigh and puncture area is pressed firmly.
5. Allow turkey to stand 15 to 20 minutes after removal from oven, then remove stuffing (if used) and carve. Store leftover stuffing in separate container in refrigerator or freezer do not leave in bird. Refrigerate turkey within 2 hours and refrigerate or freeze.
Time Chart for Roasting Turkey in Preheated 325 Degree F. Oven
Regardless of size, turkeys roasted using meat thermometer should be cooked until thermometer reads from 180 to 185 degrees F.
Ready-to-Cook Weight-Approximate Cooking Time
4 to 6 pounds-1 1/2 to 2 1/4 hours
6 to 8 pounds-2 1/4 to 3 1/4 hours (unstuffed) 3 to 3 1/2 hours (stuffed)
8 to 12 pounds-3 to 4 hours (unstuffed) 3 1/2 to 4 1/2 hours (stuffed)
12 to 16 pounds-3 1/2 to 4 1/2 hours (unstuffed) 4 1/2 to 5 1/2 hours (stuffed)
16 to 20 pounds-4 to 5 hours (unstuffed) 5 1/2 to 6 1/2 hours (stuffed)
20 to 24 pounds-4 1/2 to 5 1/2 hours (unstuffed) 6 1/2 to 7 hours (stuffed)
24 to 28 pounds-5 to 6 1/2 hours (unstuffed) 7 to 8 1/2 hours (stuffed)
Because turkeys vary in conformation, variety, and degree to which they have been thawed, cooking times can be only approximate. Because of this, it would be well to allow an extra half hour of roasting time in case turkey needs extra cooking.
This Roast Turkey recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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