This is where many people are needlessly intimidated. Roasting a turkey is as simple as 1-2-3, and takes only a few minutes. Studiesshow all of the following can be done using less than 10 minutes of your time: After thawing, remove the turkey bag. (Tip: save the bag to refer to the cooking times and roasting instructions.) Remove the neck and giblets from the neck and body cavities. (Tip: If necessary, just push down gently on the legs and they'llslip right out of the leg clamp so you can get into the body cavity. This clamp is oven-safe and won't melt.)
Rinse the turkey inside and out with cold water.
If stuffing is desired, LOOSELY stuff the body and neck cavities with stuffing, then reset the legs in the clamp. Place the turkey in a roasting pan with the Tender-Timer gauge unobstructed. Cover with a lid, or fashion your own cover with aloose foil "tent". (Tip: remove the cover for the last hour for final browning.) Roast in a pre-heated 325° F oven.
Roasting will take about 15 minutes per
pound if the turkey is not stuffed. Stuffed turkeys require an additional
1/2 to 1 hour
cooking time.
Approximate Roasting
Time for Unstuffed Turkey
Weight in Pounds
Approx. Roasting Time (hours)
8-12
2 3/4 -- 3
12-14
3 -- 3 3/4
14-18
3 3/4 -- 4 1/4
18-20
4 1/4 -- 4 1/2
20-24
4 1/2 -- 5
There is no need to baste the turkey. Studies show basting liquid poured over
the surface of the turkey does not penetrate theskin. Most turkeys are pre-basted,
with broth already deep inside the meat, making it more moist and tender.
And repeatedlyopening the oven door to baste the turkey only heats the kitchen
and prolongs the cooking time. Don't bother basting -- it's not
necessary!
When the turkey is done, the Tender-Timer
gauge will pop up. Watch out -- the turkey and its juices are scalding hot!
Let theturkey stand for about 20 minutes before carving. This will not only
make it easier to carve, but will make it more uniformlymoist. Unclamp the
legs, and remove the timer by lifting it by its white outer edge. Remove all
the stuffing from the turkey as
early as possible.
Other tests for doneness: The easiest
way to tell when the turkey is done is to rely on the pop-up Tender-Timer
gauge. But ifyour turkey doesn't have one, use one or more of the following:
A meat thermometer inserted into the deepest portion of the breast should
read 170° F, or 180° F in the thigh. Stuffingshould be at least 165°
F.
If the leg moves freely and the hip joint gives readily or breaks, the turkey
is done.
If juices run clear after piercing the thickest part of the inner thigh, the
turkey is done.
Other roasting methods:
OVEN ROASTING BAG
METHOD
A great roasting method is to use a turkey size oven roasting bag. The bag
reduces cooking time, leaves the turkey more moist, andmakes clean-up a snap!
Preheat the oven to 350 degrees Fahrenheit. Shake one tablespoon of flour
inside the bag. Place the turkeyinside and close with the nylon tie provided.
Place breast-side up in a shallow roasting pan. Cut a few 1/2 inch slits in
the top of the bagto allow some steam to vent. Approximate roasting times
for thawed, unstuffed turkey are as follows. Stuffed turkeys require anadditional
half hour or more.
8 - 12 lbs: 1 1/2 to 2 hours
12 - 16 lbs: 2 to 2 1/2 hours
16 - 20 lbs: 2 1/2 to 3 hours
20 - 24 lbs: 3 to 3 1/2 hours
ON THE GRILL
A whole unstuffed turkey may be cooked
in a large covered kettle grill. (Don't try to grill a stuffed turkey.) Arrange
charcoal on bothsides of the fire bowl with a drip pan in the center of the
coals. Place the turkey on a rack 6-8 inches over the coals, and cover the
grill.
Add a few coals to each side of the drip pan every hour. To give it a hickory-smoked
flavor, sprinkle a cup of water-soaked hickorychips over the coals during
the last half hour of cooking. If you prefer a heavier smoked flavor add more
chips. Allow about 15-18minutes per pound cooking time (4-5 hours for an average-size
turkey). Rotate the turkey a couple of times during cooking.
ON THE ROTISSERIE
Most rotisseries will only handle a turkey up to 12 pounds. (Don't try to
cook a stuffed turkey on the rotisserie.) Tie or skewer the wingsclose to
the body, and attach the neck skin with a skewer to the back of the body.
Insert the spit through the length of the body andtighten the holding prongs.
Tie the tail and drumsticks firmly to the rod. Be sure to balance the turkey
before turning on the spit. Seethat the turkey does not slip as the spit turns.
Allow 25-30 minutes per pound cooking time.