Roast Turkey
A delicious anytime classic—don’t wait for Thanksgiving!
Makes 18 servings
1 whole turkey, 12 pounds
Butter or margarine, melted
1. Select a turkey that is plump and meaty with smooth, moist-looking skin. The
skin should be creamy colored. The cut ends of the bones should be pink to red
in color.
2. If the turkey is frozen, thaw it either slowly in the refrigerator or in cold
water or quickly in the microwave, following the manufacturer's directions. A
turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A
turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A
whole turkey can be safely thawed in cold water. Leave the turkey in its
original wrap, free from tears or holes. Place in cold water, allowing 30
minutes per pound for thawing, and change the water often.
3. Remove the package of giblets (gizzard, heart and neck), if present, from the
neck cavity of the turkey, and discard. Rinse the cavity, or inside of the
turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey
lightly with salt if desired, but do not salt the cavity if you will be stuffing
the turkey.
4. Stuff the turkey just before roasting--not ahead of time. Fill the wishbone
area (the neck) with stuffing first. Fasten the neck skin to the back of the
turkey with a skewer. Fold the wings across the back so the tips are touching.
Fill the body cavity lightly with stuffing; do not pack the stuffing because it
will expand during roasting. Tuck the drumsticks under the band of skin at the
tail, or tie or skewer the drumsticks to the tail.
5. Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush
with melted butter or margarine. It is not necessary to add water or to cover
the turkey. Place a meat thermometer in the thickest part of thigh muscle, so
thermometer does not touch bone. Follow Timetable for approximate roasting time.
Place a tent of aluminum foil loosely over the turkey when it begins to turn
golden. When two-thirds done, cut the band or remove the skewer holding the
drumsticks; this will allow the interior part of the thighs to cook through.
6. Roast until the thermometer reads 180 degrees F (for a whole turkey) and the juice is
no longer pink when you cut into the center of the thigh. The drumstick should
move easily when lifted or twisted. When the turkey is done, remove it from the
oven and let it stand for 15 minutes for easiest carving. Keep turkey covered
with aluminum foil so it will stay warm.
See Timetable for Roasting Poultry for exact roasting times.
Nutrition Information:
1 Serving: Calories 345 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat
5 g); Cholesterol 140 mg; Sodium 320 mg; Total Carbohydrate 0g (Dietary Fiber
0g); Protein 48 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2
%; Iron 12 %
Exchanges: 6 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Planned-Overs:
Roasting a turkey is a smart way to cook once and eat many times. Use leftover
meat in sandwiches, stir-fries, salads, casseroles, soups and anything else you
can think of!
Success:
The timetable is based on chilled or completely thawed turkeys at a temperature
of about 40 F and placed in preheated ovens. Differences in the shape and
tenderness of individual turkeys can require increasing or decreasing the
roasting time slightly. For prestuffed turkeys, follow package directions very
carefully; do not use the timetable.
Recipe and photograph provided courtesy of Betty Crocker
2007/TM General Mills All Rights Reserved.
