- 2019 Thanksgiving
- 10 people
- Turkey 19 pounds
- 2 1/2 hrs to roast in oven (very
- 5 white potatoes
- Two 12oz boxes of stuffing
One was enough
- 2019 Greenwood
BUTTERBALL Preparing Your Turkey
ROASTING TIME 325°F
|In Refrigerator||In Cold Water
|10 to 18 lbs||3 to 4 days||5 to 9 hrs.
||3 to 3½ hrs.||3¾ to 4½ hrs.|
|18 to 22 lbs||4 to 5 days||9 to 11 hrs.
||3½ to 4 hrs.||4½ to 5 hrs.|
|22 to 24 lbs||5 to 6 days||11 to 12 hrs.
||4 to 4½ hrs.||5 to 5½ hrs.|
|24 to 30 lbs||6 to 7 days||12 to 15 hrs.
||4½ to 5 hrs.||5½ to 6½ hrs.|
|If turkey is covered or placed in an oven
cooking bag, time will vary|
- Allow at least 24 hours for every 4 pounds
- Place unopened turkey breast side up, on a tray in
refrigerator following above guidelines, or until
- Quick Thaw
- Allow 30 minutes per pound
- Place unopened turkey breast down,in sinkfilled
with cold tap water. Change water every 30 minutes.
- Once thawed, keep in refrigerator until ready to
- Remove packaging
- Remove Turkey from wrapper. Take out the neck
and giblets from the body cavities.
- Drain juices and pat turkeywith paper
- Stuff Turkey - If Desired
- Stuff turkey just before roasting.
- Lightly fill neck cavity, turn wings back
to hold neck skin in place.
- Stuff body cavity and lightly return legs to
tucked position. No trussing is necessary.
- Preheat oven to 325°F
- Place turkey breast side up, onflat roasting
rack in 2" deep open roasting pan. Brush or
spray with vegetable oil.
- Roast according to the time guidelines above.
- To prevent overcooking, loosely cover breast with
lightweight foil when about two-thirds done.
- To check for doneness, temperature on a meat
thermometer should be 165°F breast /
180°F thigh. If the turkey is stuffed, move
thermometer to center of stuffing, temperature
shoud be 165°F. Double check temperature for
NOTE: When the thigh muscle is pierced
deeply with a fork, juices should be clear
and no longer reddish pink.
- Let turkey stand 15 minutes before carving.
- MEAT THERMOMETER DIRECTIONS
- Thermometer tip should be placed in thigh (not
drumstick), not touching bone. Position tip of
thermometer to be pointing towards (not in) body
cavity. 165°F in breast, 180°F in thigh,
165°F in stuffing. Re-insert thermometer to
double check temperature for food safety.
- CARVING DIRECTIONS
- Remove Drumstick
- Cut entire leg off by holding drumstick and
cutting through skin all the way to the
- Remove by pulling out and back using point
of knife to disjoint it. Separate thigh
and drumstick at joint.
- Horizontal Cut
- Insert fork in upper wing to steady
- Make a long horizontal cut above wing joint
through to body frame.
- Beginning halfway up breast, cut thin slce.
When knife reaches horizontal cut, slice
will fall free.
- Continue xlicing, starting cut at a higher
point each time.
I don't know where this came from.
- Preheat the oven to 450°. Put the turkey
in and and drop the remperature to 350°
- Cooke 13 minutes for each pound of
turkey if empty, 15 minutes if stuffed.
- About 3 hours
- Meat thermometer should read 180°F.
Drumsticks should twist off easily.
|APPROXIMATE COOKING TIMES
TURKEY (325°F oven temperature)*
|Turkey Size (by weight)
||Time (in hours)
|8 to 12||3 to 3 ½
|12 to 14||3 ½ to 4
|14 to 18||4 to 4 ¼
|18 to 20||4 ¼ to 4 ¾
|20 to 24||4 ¾ to 5 ¼
HOW TO COOK A TURKEY
- Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Next, rinse the bird inside and out (optional) and pat dry with paper towels.
- If you are stuffing the turkey, stuff it loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey. See how to stuff a turkey.
- Tie drumsticks together with string, and brush the skin with melted butter or oil. See how to truss a turkey.
- Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
- What temperature to cook a turkey: Place the bird on a rack in a roasting pan, and into a preheated 350°F (175°C) oven (or follow recipe instructions). See how long to cook a turkey.
- Roast until the skin is a light golden color, and then cover the breast loosely with a foil tent to prevent further browning. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
- The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the meat reaches an internal temperature of 165°F (75°C) at the thigh. If your turkey has been stuffed, it is important to check the temperature of the stuffing as well. The stuffing should also be 165°F.
- Another test is when and drumsticks move easily when lifted or twisted.
They can practically be twisted off.
- You'll start with a completely thawed turkey and lots of kosher salt. You'll use 1 tablespoon of kosher salt for every 5 pounds of turkey. For a 15 pound bird, that's 3 tablespoons. You can add any dry spice you like to the salt, but it's the salt that's going to work the magic here. Also, if you want to put flavored (but not salted) butter under the skin, do it now, before you salt, because dry-brining will make the skin quite firm and prone to tearing.
- Sprinkle the turkey inside and out with salt, concentrating most of the salt on the breast area. If you're going to truss the turkey, do it now.
- Cover the turkey loosely with plastic wrap and refrigerate.
- Uncover for the final 8 hours so the skin can air dry. This helps promote a crisper skin when you roast it.
- No need to rinse the bird, just pat it dry and proceed with the roast turkey recipe of your choice.
- Note: A dry-brined turkey retains moisture so well that it usually doesn't yield a lot of pan drippings for gravy. To keep from burning away what drippings there are, pour unsalted or low-sodium turkey or chicken stock into the roasting pan before it goes into the oven. Taste the liquid before you make gravy to make sure it's not too salty.
HOW TO MAKE TURKEY GRAVY
- Step 1: Make the base
- Heat 4 cups of turkey broth, chicken broth, or water--or a combination of broth and water--in a saucepan until hot but not boiling. This will be used as the base of the gravy; you'll be adding thickened turkey drippings (roux) for your final gravy.
- Step 2: Make the roux
- To gather up the turkey drippings, first transfer the cooked turkey from the roasting pan and set it on a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle, or gravy separator. Reserve ¼ cup fat.
- Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding ½ cup water or other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth.
- Add ¼ cup reserved fat to roasting pan over medium heat. Whisk in ¼ cup all-purpose flour. Cook gently, stirring constantly, until the flour loses its "raw" smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.
- Step 3: Combine the base and the roux
- Transfer the roux to a saucepan. Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.
- Step 4: Season the gravy
- Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with fresh chopped sage. Other herbs and spices may suit your tastes as well; experiment with a pinch of cloves, a sprinkle of thyme, and a touch of mace.