Preheat oven to 325 degrees F/160 degrees C. Remove turkey from the bag and remove the giblets from the cavity. Do not remove the brace from the legs. Rinse the outside and inside of the turkey. Dry the turkey thoroughly with a paper towel. Place turkey breast side up on a wire rack in a roasting pan. Use a covered roasting pan: if not, cover roasting pan with aluminum foil (foil must not touch skin). Place the roasting pan on the middle rack of the oven and cook according to chart beside. For crispy golden skin, remove lid and baste with cooking juices during the last 20 to 30 minutes of cooking. The unstuffed turkey is cooked when a thermometer inserted in the meatiest part of the thigh without touching the bone , indicates 185 degrees F/74 degrees C. For a stuffed turkey, the temperature of the stuffing must reach 165 degrees F/74 degrees C. Cover and let stand 15 minutes before serving. Bon Appétit!
3.0 to 3.5 kg (6 to 8 lbs) 2h30-2h45 3h00-3h15
3.5 to 4.5 kg (8 to 10lbs) 2h45- 3h00 3h15-3h30
4.5 to 5.5 kg (10 to 12lbs) 3h00- 3h15 3h30-3h45
5.5 to 7.0 kg (12 to 16lbs) 3h15-3h30 3h45-4h00
7.0 to 10.0kg (16 to 22lbs) 3h30-4h00 4h00-4h30
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