-
Allow
the right amount of time for thawing. 5 hours per pound
when refrigerated 1 hour per pound when submerged in cold water that
is changed every hour
-
Remember
to check cavities for the bag of giblets stored in a bad inside the
turkey cavities
-
To
figure out what size turkey to buy count on 1 pound of uncooked
turkey per person. For example a 15 pound turkey will serve 12
people.
-
Wash
turkey inside and out. Remove and reserve neck and giblets to make
gravy or turkey stock.
-
Pat
turkey dry and starting at the breast separate the skin from the
meat by working your fingers between them. Slide your hand under
skin as far as you can go and gently free the skin on both sides of
the breast. Loosen it around the upper part of the legs. Insert
slices of cold butter under the leg skin and breast skin. Reshape
the loosened skin by patting it gently back in place. Fill cavity
loosely with favorite stuffing . Fasten neck skin of turkey to body
with skewer. Preheat oven to 425°F. Place turkey on its side on
rack in shallow open roasting pan. Cook for 15 minutes and turn and
roast for 15 minutes longer.
-
Lower
temperature to 325°F and continue to roast turkey, turning bird
from side to side and basting often with the drippings from the pan,
until juices run yellow, no pink.
-
Roast
turkey breast side up for the last 15 minutes.
-
Transfer
turkey to serving platter and let rest 30 minutes before carving.
-
Reserve
drippings for gravy
