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Carving your turkey:
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Let the turkey stand about
15 to 20 minutes after baking before attempting to carve
the turkey.
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Place turkey on large platter.
Bend each leg back and outward, slicing it from the breast.
Remove the wing from the breast.
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Place wings and legs on nearby
plate. Sever at joints. Slice dark meat from thigh and drumstick.
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Place fork astride breast
bone. Starting just above point where wing joined breast,
cut thin slices of breast meat, always cutting parallel
to breast bone.
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Turkey
Roasting Guide |
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NET WT. |
UNSTUFFED |
STUFFED |
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10 to 18 lbs. |
3 to 3 1/2 hrs. |
3 - 3/4 to 4 - 1/2 hrs. |
18 to 22 lbs. |
3 1/2 to 4 hrs. |
4 1/2 to 5 hrs. |
22 to 24 lbs. |
4 to 4 1/2 hrs. |
5 to 5 1/2 hrs. |
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24 to 30 lbs. |
4 1/2 to 5 hrs. |
5 1/2 to 6 1/4 hrs. |
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The above baking
times are for an oven temperature of 325 F, and baking in a
roasting pan with a lid, or covered with aluminum foil. |
For a turkey with less fat, cut
off the tail and hanging "fat pads". Place the turkey
in a roasting pan and place a pan-rack under the turkey while
baking. If you'd like to present the bird whole at the table
for carving, then roasting breast side up is more attractive.
Otherwise, it will be moister with the breast side down. |
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Printable
Page |
Good
Things Happen When She's in the Kitchen!™ |
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