Tips on Roasting a Turkey

- Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2-1/2 inches deep.

- If unstuffed, insert oven-safe meat thermometer into the thickest part of the thigh.
- If stuffed, place the tip of the meat thermometer inside the stuffed
cavity of the turkey.

- Brush or rub skin with oil to prevent the skin from drying and to enhance the golden color.

- Place in oven that has been preheated 325 degrees.

- When the skin is a light golden color and the turkey is about two-thirds done, cover
the breast loosely with lightweight foil to prevent overcooking of
the breast.

Use this roasting schedule as a guideline; start checking for doneness 1/2 hour
before recommended end times:

10 to 18 lbs. - Unstuffed 3 to 3-1/2 hrs. / Stuffed 3- 3/4 to 4-1/2 hrs.
18 to 22 lbs. - Unstuffed 3-1/2 to 4 hrs. / Stuffed 4- 1/2 to 5 hrs.
22 to 24 lbs. - Unstuffed 4 to 4-1/2 hrs. / Stuffed 5 to 5-1/2 hrs.
24 to 30 lbs. - Unstuffed 4-1/2 to 5 hrs. / Stuffed 5- 1/2 to 6-1/4 hrs.

TURKEY IS DONE when the meat thermometer reaches the following temperatures:

180 degrees deep in the thigh; also, juices should be clear, not reddish pink
when thigh muscle is pierced deeply.

160 degrees in the center of the stuffing, if turkey is stuffed.

BEFORE you remove the stuffing and begin carving, let the turkey stand 15 minutes to allow juices to set.

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