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Always a welcome tradition whether served on Christmas Eve, Christmas Day or New Year's Day.
15 lb. young turkey, pan ready
Onion chunks or stuffing
Serves 12
To Roast Unstuffed:
Put 2 or 3 onion chunks in cavity.
Tie string around body holding wings close to sides.
Tie legs to tail.
Place on rack in roaster.
Cover with lid or foil.
(To cook uncovered, rub skin with butter. You will need to baste a few times.)
Roast in 400F oven for 30 minutes.
Reduce heat to 325F.
Cook for about 5 hours, basting occasionally, until a thermometer inserted in thich reads 190F.
Meat should show signs of pulling away from bone.
Drumstick meat should feel soft when pressed.
Leg should move and twist easily.
To brown, remove cover for 20 to 30 minutes.
To Roast Stuffed:
Stuff front and back cavities loosely.
Tie string around body to hold wings close to sides.
Skewer skin together to hold stuffing in place.
Tie legs to tail.
Cook as above, allowing an extra half hour to cook.
When theremometer is inserted into center of stuffing it should read 165F.
Remove bird and rack to platter.
Remove stuffing to bowl and keep covered.
Cover turkey while you make gravy.
It will be easier to carve meat after it stands 30 minutes.
15 lb. young turkey, pan ready
Onion chunks or stuffing
Serves 12
To Roast Unstuffed:
Put 2 or 3 onion chunks in cavity.
Tie string around body holding wings close to sides.
Tie legs to tail.
Place on rack in roaster.
Cover with lid or foil.
(To cook uncovered, rub skin with butter. You will need to baste a few times.)
Roast in 400F oven for 30 minutes.
Reduce heat to 325F.
Cook for about 5 hours, basting occasionally, until a thermometer inserted in thich reads 190F.
Meat should show signs of pulling away from bone.
Drumstick meat should feel soft when pressed.
Leg should move and twist easily.
To brown, remove cover for 20 to 30 minutes.
To Roast Stuffed:
Stuff front and back cavities loosely.
Tie string around body to hold wings close to sides.
Skewer skin together to hold stuffing in place.
Tie legs to tail.
Cook as above, allowing an extra half hour to cook.
When theremometer is inserted into center of stuffing it should read 165F.
Remove bird and rack to platter.
Remove stuffing to bowl and keep covered.
Cover turkey while you make gravy.
It will be easier to carve meat after it stands 30 minutes.
