Servings |
1turkey |
|
|
Thawing the Turkey
Frozen Whole Turkeys and Frozen Whole Turkey Breasts need to be thawed before cooking. For the best results, follow one of these methods:
Refrigerator Thawing
Cold Water Thawing
A thawed turkey may be kept in the refrigerator up to 4 days before cooking.
Bread Stuffing Ingredients
8 – 11 lb | 11 – 15 lb | 15 – 19 lb | 21 lb (Mom) | 19 – 25 lb | |
Butter | ½ cup | 2/3 cup | 1 cup | 1 ½ cup | 1 1/3 cup |
Onions | 1 small | 1 med | 1 med | 1 large | 1 large |
Poultry Seasoning | 1 tbl | 1 ½ tbl | 2 tbl | 2 ½ tbl | 2 ½ tbl (3) |
Salt | 1 ½ tsp | 2 tsp | 3 tsp | 4 tsp | 4 tsp |
Pepper | ¾ tsp | 1 tsp | 1 ½ tsp | 2 tsp | 2 tsp |
Parsley | 1 tbl | 1 ½ tbl | 2 tbl | 2 ½ tbl | 3 tbl |
Celery | ¾ cup | 1 cup (5 stalks) | 1 ½ cup | 2 ½ cup | 2 cup |
Bread Cubes | 2 ½ qts | 3 1/2 -4 qts (2 loaves) | 4 ½ qts | (2 loaves) | 6-8 qts (3 loaves) |
Eggs | 2 | 3 | 4 | 5 | 7 |
*Never stuff a turkey until just before you’re ready to roast it.
Stuffed Turkey Roasting Chart
Lay Turkey on its back
Weight | Turkey in Foil | Turkey w/o Foil | ||||
8 lb | 450° | 2 ¼ hrs | 325° | 3 hrs | ||
10 lb | 450° | 2 ¾ hrs | 325° | 3 ½ hrs | ||
12 lb | 450° | 3 hrs | 325° | 4 hrs | ||
14 lb | 450° | 3 ¼ hrs | 325° | 4 ½ hrs | ||
18 lb | 450° | 3 ½ hrs | 325° | 5 ½ hrs | ||
25 lb | 450° | 3 ¾ hrs | 325° | 6 ½ hrs |
Unstuffed Turkey requires about 5 minutes less roasting time per pound.
Gravy
Broth from simmering Giblets
Minced Giblets
Roasted Turkey drippings
Water (add’l liquid if necessary)
2 tbl All-purpose Flour (or 1 tbl Corn Starch) per 1 cup of Liquid Mix together 1/2 cup melted Butter with 2/3 cup Flour, simmer until bubbling for 1 minute.
Salt and Pepper to taste
Don’t forget the Rolls and Cranberry Sauce!
(Do you have large heavy duty foil to wrap the turkey?)