ROAST TURKEY

Stuff and truss turkey; brush skin with cooking fat. Place
breast up on a rack in a shallow open pan. Cover turkey with fat-
moistened cheesecloth, large enough to cover top and drape down
on all sides. Place in preheated oven, 325 degrees F. Do not
sear; do not add water; do not cover. Basting is unnecessary,
but if cloth dries during cooking, moisten it with drippings in pan.
When meat thermometer registers 190 degrees F. (20 minutes be-
fore turkey should be done) test for doneness. Press fleshy part
of drumstick between fingers; meat should feel very soft; or move
drumstick up and down; it should move readily or twist out of
joint. Roasting Time (stuffed ready-to-cook weight):

4to 8=lb, turkey. ... 3% cs: ... 3 to 4 hours
fe) =. er 4 to 5 hours
fe Se ey. epee 5 to 6 hours
18 to 20-1. CURKOE oc «nccnccn 6 to 7 1/2 hours
20 to 24-Tb:; MIPKGY ones ccec ee 7 1/2 to 9 hours

Roasting Time and Temperature (whole turkeys):

Ready-to-cook Oven Total Time
Weight Temperature (Hours)
|, th ERR ieee eee 325 degrees F. ....... 4to 41/2
aoe ca at ao 5325 devrees F.> >... So... 41/2 to 5
a ie sc: pet oc 325 degrees F. ....... 5 to’5 1/4
Bow hn eee Pee $25 degrees Foo". 2.5.04 5 1/4 to 6
Os Poke concn ns $25 Geerces FF... ww cece 6 to 6 1/2
EE trun oewoones us $25 Gearees Fe .ecscen 61/2 to7 1/2
i ee eT ene 7 1/2 to 9

Note: If turkey is roasted unstuffed, reduce time approximately
5 minutes per pound.

(Half Turkeys)
8 Re reers S25 Geerecs FL wt etc an 3 to 3 1/2
WO cb bck de eeden me Oe 3 1/2 to 4
Oe Ee £6 Bosc cancres B20 GOGTGOS FF. cect eas 4to5
(Foil Wrapped Turkeys)

ge Pie peetpyetet 450 degrees F. ....... 21/4 to 2 1/2
Tt nae bn on Aa 450 degrees F._ ....... 21/2 to 3
ie eS Segre yeas 450 Gegreee Fo. wsecawe 3 to 3 1/4
To = ged tai ree 450 degrees F. ....... 3 1/4 to 3 1/2
OO Be nh ko ners «ss 450 degrees F. ....... 3 1/2 to 3 3/4