Carving your turkey:

  1. Let the turkey stand about 15 to 20 minutes after baking before attempting to carve the turkey.
  2. Place turkey on large platter. Bend each leg back and outward, slicing it from the breast. Remove the wing from the breast.
  3. Place wings and legs on nearby plate. Sever at joints. Slice dark meat from thigh and drumstick.
  4. 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

 

 Turkey Roasting Guide
 
NET WT.
UNSTUFFED
STUFFED
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.
 
24 to 30 lbs.
4 1/2 to 5 hrs.
5 1/2 to 6 1/4 hrs.
     
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 would like to present your turkey whole at the table for carving, then roasting breast side up is more attractive. Otherwise, it will be moister with the breast side down.

 

Preparing for leftovers?

Clabber Girl's Recipe Box is chock full of recipes for you to use up those turkey leftovers!