Basic Turkey Roasting Guide

I have yet to have a Thanksgiving dinner at my house where I am in charge, and will be stressing I'm sure for weeks! My time is soon to come. So when the time comes to make a turkey, all by my lonesome I will be prepared..... I'll bet everyone will be so thankful!

Here are some tips for roasting a basic turkey:

Allow 1 to 1 1/2 pounds of turkey per person to ensure leftovers. (Turkey sandwiches are the best!) A 15 pound turkey, for example makes 20-24 (4 oz) servings.

For safety, thaw frozen turkeys in the refrigerator, allowing 1 day for each 4 pounds of turkey plus 1 additional day ( 5 days for a 15 pound turkey). The turkey is ready for roasting when no ice crystals remain in the body cavity.

Begin your prep, 30 min before cooking the bird. Begin by removing giblets; set aside for gravy or discard. Then, if stuffing the turkey, spoon stuffing loosely into turkey (stuffing won't reach a safe temperature if packed tightly). Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in shallow pan. to prevent overbrowning, press foil over the drumsticks and neck.

With the oven rack in the lowest position, heat the oven to 325 degrees F. Brush turkey with cooking oil. Insert an oven- going meat thermometer into the venter of an inside thigh, without touching the bone.

The meat thermometer in the thigh must register 180 degrees F, and the stuffing should be at least 165 degrees F. Drumsticks should move easily in their sockets, and thickest part should feel soft when pressed. Juices from the thigh should run clear when pierced with a long-tinged fork.

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Remove the turkey from the oven and cover loosely with foil. Let stand 20 minutes to allow juices to be reabsorbed into meat and to make meat easier to slice. Remove the stuffing and transfer to a bowl.