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Thanksgiving | |
| Turkey (preferably brined) melted/softened butter (season as you please) Bacon thick cut Stuffing Chicken/Turkey Broth (low sodium preferred) Wine | |
| Stuff bird and place the bird on the roasting rack. Insert thermometer (s). Find the crease where the turkey leg attaches to the breast and insert your thermometer down into the meaty part of the thigh. Coat/Baste well with the butter mixture Add slices of bacon Fill bottom of roast pan with chicken broth and wine (mostly broth) Preheat oven to 325. When heated, tent bird with foil and place in the oven For time use 15 minutes per lb for a fresh bird, 20 minutes per lb for frozen/store bought Baste at about the halfway point When it hits 150 remove the foil, baste again and turn temp up t425. Cook until 160. Remove and let stand. Cover with foil to retain heat. | |
| These are for store bought turkeys, not fresh (use 15 a lb for fresh, 20 a lb for store bought) Unstuffed Turkey Cooking Times 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours 8 to 12 pounds: 2 3/4 to 3 hours 12 to 14 pounds: 3 to 3 3/4 hours 14 to 18 pounds: 3 3/4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 1/2 hours 20 to 24 pounds: 4 1/2 to 5 hours Stuffed Turkey Cooking Times 6 to 8 pounds (breast only): 2 1/2 to 3 1/2 hours 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours | |
Unrated | |
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