Turkey times are a-changing

1 servings

Ingredients

Quantity Ingredient
For the first-time and veteran turkey roasters, here are the latest
Cooking guidelines from the Canadian Turkey Marketing Agency. Note
1 each REMOVE neck and giblets from body cavity of thawed bird. Use
These to flavour your gravy.
The new roasting times ++ new research has shown that today's whole
Turkeys take less time to cook.
2 eaches RINSE turkey inside and out. Dry skin and cavity extremely well.

Directions

PREPARATION

Fold neck skin over and skewer to back. Lift wing and twist under back. 3. TUCK legs under band of skin or tie together with string. 4.

PLACE turkey on rack in shallow pan, breast side up. Combine ½ cup softened butter with ½ teaspoon each dried sage and thyme; mix well. Rub over bird then sprinkle with salt and pepper. 5. TENT with foil, dull side out, leaving sides open. Roast in 325F oven until the thermometer in the inner thigh reads 180F for a stuffed turkey or 170F for an unstuffed one. Remove foil tent for the last 30 minutes of cooking to let turkey brown. 6. LET turkey stand on a platter, lightly covered, 15 to 20 minutes before carving to let juices settle.

===================================================================== Use these new cooking times to prepare roast turkey that's moist tender and delicious

===================================================================== OVEN TIMES BARBECUE TIMES 325F (160C) medium heat ========== ============= Weight Stuffed Unstuffed Unstuffed ====== ======= ========= ========= 6-8 lbs 3 to 3-¼ hrs 2-½ to 2-¾ hrs ~ 8-10 lbs 3-¼ to 3-½ hrs 2-¾ to 3 hrs 1-½ hrs 10-12 lbs 3-½ to 3-¾ hrs 3 to 3-¼ hrs 1-¾ hrs 12-16 lbs 3-¾ to 4 hrs 3-¼ to 3-½ hrs 2 hrs 16-22 lbs 4 to 4-½ hrs 3-½ to 4 hrs -

===================================================================== [Metric Weight] 6-8 lbs (3.0-3.5kg) 8-10 lbs (3½-4.5kg) 10-12 lbs (4½-5½ kg) 12-16 lbs (5½-7.0 kg) 16-22 lbs (7.0-10.0 kg) Your turkey is done when: ======================== * A meat thermometer in the inner thigh 180F (82C) for a stuffed turkey. * A meat thermometer in the inner thigh reads 170F (77C) for an unstuffed turkey. * The legs move easily when twisted and the juices run clear. When the turkey is done remove it from the barbecue or oven. Cover it with foil am\\nd let stand 15-20 minutes before carving. From: Cynthia David - Toronto Sun 10/5/94

Submitted By SAM LEFKOWITZ On 10-05-94

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