Roasting A Whole Turkey printable pdf download

Roasting A Whole Turkey

Roasting a whole Turkey

Keep Turkey refrigerated until ready to cook. Remove the bag immediately prior

to cooking.

1. preheat the oven to 350 F ( 165 C)

2. Remove the neck from the body cavity and the giblets from the neck

cavity. Stuff or season the neck and the body cavities.

3. Secure legs by tucking under skin band or tying together with a cord.

Fold wings behind back, secure neck skin.

4. Place turkey on rack in a shallow pan with breast up. Cover loosely

with foil.

5. Safe Handling: Wash preparation utensils, work surfaces and hands in

hot, soapy water following contact with uncooked turkey and juices.

6. Roast at 350 F, for approx. cooking times see roasting schedule

below.

7. Check for doneness half an hour before turkey is expected to be done.

Uncover the turkey and allow to brown.

8. Turkey is fully cooked when:

-Using a meat thermometer:

*for a stuffed turkey, the thighs internal temp is 185 F (85 C) and

the center of the stuffing should be 165 F (77 C) for an unstuffed

turkey, the thighs internal temp should read 17o F (77 C).

–the legs move easily when twisted and the juices run clear.

9. When done. Cover and let stand for 15 min. before carving to lock in

the juices.

See below for approximate roasting times for

Whole Turkeys and Stuffed Whole Turkeys.

Roasting A Whole Turkey