How Much Turkey Do I Need?
Guidelines are based upon holiday feasting with moderate leftovers.
Roasting A Pounds' Turkey
Remove giblets & neck from turkey. Rinse if desired. Stuff loosely with cooled dressing. Season w/ salt, pepper, etc. if desired. If roasting in open pan, loosely tent breast with foil until last hour of roasting. A covered roaster will decrease cooking time. Let turkey stand 20 minutes before carving.
Preheat Oven to 325-350 Degrees
25# and over, roast for approx. 12-15 min. per #. Reduce cooking time slightly for unstuffed turkey.
Note: Home ovens vary in accuracy. Please test for doneness with calibrated meat thermometer. In deepest part of breast @ 175 degrees or thigh @ 180 degrees. Begin checking for doneness 30 minutes prior to anticipated finish.
Storage & Handling
Fresh Turkey: To ensure freshness, your turkey has been kept @ 28-30 degrees. This may cause the juices to become "frosty", however, the meat does not freeze at this temp. Store your fresh turkey in the coldest part of your refrigerator.
Cook within 2-3 days or freeze in original package.
Frozen Turkey: In original package, thaw turkey in refrigerator, allowing 24 hours per 5 pounds. Speed Thawing: keep in package, thaw in COLD water for 8-12 hours, depending upon size. Be sure to keep water chilled. Frozen turkeys may be stored up to 12 months if original wrapper is intact.
Cooked Turkey: Refrigerate cooked turkey as soon as possible after serving. Do not let meat stand beyond 2 hours after cooking. Remove stuffing before refrigeration.
Roasting a Pounds' Turkey Breast
Preheat oven to 325-350. Place breat in shallow roasting pan. Season as desired.
For uniform results, it is recommended to cook stuffing outside of the breast. If stuffed, do so loosely. Stuffing will slightly increase cooking time.
Roast breast for approx. 25 minutes per pound.
Note: Roasting times vary from oven to oven. Check for doneness 30 minutes
prior to anticipated finish time & adjust accordingly. Internal temperature should reach a minimum of 175 degrees in the thickest portion of the breast.
When fully cooked, juices should run clear, but some breast meat may retain a pinkish cast. Let breast stand 15 minutes before carving.