Tips For Roasting Turkey Old-Fashioned Way
Planning on roasting that turkey in the oven, the old-fashioned way? Follow these suggestions from the Butterball Turkey Talk-Line (800-323-4848):
Figure on 1 pound of uncooked turkey for each person at your table.
If possible, thaw turkey breast-side up in its unopened wrapper on a tray in the refrigerator. Allow at least 24 hours thawing time for every 4 pounds of turkey. A thawed turkey may be refrigerated up to four days before cooking.
If time is short, place turkey breast-side down in its unopened wrapper in cold water to cover. Change the water every 30 minutes to keep the surface cold. Minimum thawing time is about 30 minutes per pound. (Never thaw the turkey at room temperature; that allows for bacterial growth.)
To prepare turkey for roasting, remove neck and giblets from cavities, rinse in cold water and pat dry with paper towels. Place turkey, breast-side up, on a flat rack in a shallow pan, 2 to 2-1/2 inches deep (add 1/2 cup water to pan, if desired). Turn the wings back to hold the neck skin in place; this also levels the turkey and balances it in the roasting pan, making it easier to carry and carve. Insert oven-safe meat thermometer into the thickest part of the thigh, not touching bone (or have instant-read thermometer available for later use). Brush or rub skin with oil to prevent drying and to enhance color.
To roast, place turkey in a preheated 325-degree oven. Approximate cooking times for unstuffed turkeys are 3 to 3-1/2 hours for a 10- to 18-pound turkey, 3-1/2 to 4 hours for an 18- to 22-pound turkey, 4 to 4-1/2 hours for a 22- to 24-pound turkey and 4-1/2 to 5 hours for a 24- to 30-pound turkey. Turkey is done when meat thermometer registers 180 to 185 degrees in thigh, or 170 to 175 degrees in the thickest part of the breast, just above the rib bones. When the skin is golden and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking.
Let turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.
Remember to refrigerate leftovers within two hours after serving. Remove meat from turkey carcass before refrigerating. Use within three days, or freeze for up to two months.
, DataTimes