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):

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S to 12-ID. tUEhOy i. cus bees 4 to 5 hours

Oe WO 1050. TUCMEY. oc tc cnescss 5 to 6 hours

16 to 20-lb. turkey ........... 6 to 7 1/2 hours 20 to 24-lb. turkey ........... 7 1/2 to 9 hours

Roasting Time and Temperature (whole turkeys):

Ready-to-cook Oven Total Time

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SS ee eee $25 degrees Fs... 3 ise 61/2 to7 1/2 ee ee eee 325. degrees FF... « ««ss« es 7 1/2 to 9

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

(Half Turkeys)

a eee S20 GOGreen Fe ln census 3 to 3 1/2 OS $25 degrees F.. .....- 3 1/2 to 4 OTE gece eee eee soy goo GOGTOOS FF. acscees 4 to 5 (Foil Wrapped Turkeys)

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