TIPS ON ROASTING TURKEY

The never-ending quest to make the perfect turkey. There are all sorts of methods such as covering the bird with buttered cheesecloth (tried that...very good but messy), roasting breast side down and then turning over (tried that...works well, but cumbersome), roasting until slightly pink and cutting into parts that are finished by various other methods (tried that with duck but not turkey), trussing, not trussing, stuffing, not stuffing, etc...etc...etc. I guess I'll try many ideas but will always come back to the tried-and-true listed below. Oh yes, one other method is using a convection oven. Tried that when I finally got one and I am a believer, but I am listing the conventional oven times for those of you who are not so blessed.

What size turkey: This is totally objective because I, for one, love to use a big bird even when there is a small gathering. I just love the massive look and the hours of heavenly aroma coming from the oven. However, practicality (and endless leftovers) often dictates the correct size for the event. Generally, 1-1/2 pounds per person will yield generous portions and ample leftovers.

Guide to Roasting Turkey: There are basically 2 different roasting methods for poultry. Small birds benefit from a quick method that starts at a high temperature for a short time to brown the skin, followed by a lower temperature to cook the meat and keep it moist. The slow method uses a low temperature for the entire roasting period. I prefer the slow roast method for large birds such as turkey because they remain in the oven long enough for the skin to brown. Baste often with pan juices, about every 20-30 minutes. All poultry needs to be at an internal temperature of 180° F in the thickest part of the thigh to be done. And, if you stuff the bird, add about 30 minutes extra roasting time.

SIZE of BIRD	ROASTING TIME at 325° F. (160° C.)
5 - 12 lbs (2.5 - 5 k.)	2 - 3 hours
12 - 18 lbs. (5 - 8 k.)	3 - 4 hours
18 - 25 lbs. (8 - 11 k.)	4 - 5 hours

Just a reminder: Never stuff a bird with hot stuffing. Make sure it is thoroughly cooled. Also, never let the stuffing remain in the bird after roasting for any length of time.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.