Turkey Roasting Instructions
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Preheat Oven to 325° |
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8-12lb |
2 ¾ Hours |
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12-14lb |
3 Hours |
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14-18lb |
3 ¾ Hours |
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18-20lb |
4 ¼ Hours |
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20-24lb |
4 ½ Hours |
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Add 30 Minutes for Stuffed Turkeys Turkeys Should be Cooked to An Internal Temperature of 165° Your Pop-up Timer will Indicate 165° |
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Optional:
- Turkeys may be roasted on a bed of Whole Carrots, Halved Onions and Celery Stalks
- Put Softened Butter under the skin. Butter can be Plain or Seasoned with Herbs, Salt & Pepper, Seasonello or Truffles
- Tent Turkey with Aluminum Foil for the first ½ to ¾ of Cooking Time
Turkey Carving Instructions
- Allow the turkey to cool to an easy-to-handle temperature.
- Place the turkey in front of you on a cutting board--breast side up with the wings closest to you.
- Remove both wings by pulling them away from turkey and cutting into the joint. Remove the drumsticks and thighs in the same way.
- Take one breast off the bone. Start cutting downwards at the breastbone and along the ribs toward the outside. Continue carving down the carcass until the breast is removed. Place on board and slice. Remove and slice other side.
- Separate the thigh meat from the bone after it cools
Reheating Instructions
- 350°for all items.
- Sides take 20-30 minutes
- Lasagna 30-45 minutes
- Reheating the turkey is not recommended. If you MUST, always carve the turkey first and reheat using the pan juices or gravy as a base. Never reheat roasts without a liquid.
- Gravy is best warmed on the stovetop.
- Sliced turkey breast should be reheated with gravy, broth, or any kind of light liquid for moisture.