TURKEY TIPS

Defrosting:

Frozen Turkeys must be thawed before cooking, in refrigerator only –

            16-20 pounds takes about 3-4 days.
            20-24 pounds takes about 4-5 days.

Fresh Turkeys should be purchased only a day or two before cooking.

All utensils or surfaces that come into contact with raw poultry must be thoroughly sanitized.

How Much To Buy:

The rule of thumb is to allow about one pound (uncooked weight) of turkey per person. Although I recommend getting a large one because it is economical; sliced
leftovers can be frozen and turned into many new future meals. Check my website www.thelovechef.com for turkey recipes.

Roasting:

Heat oven to 325°F.

Generously rub olive oil over entire turkey. Put a generous amount of poultry seasoning, a few peeled whole onions in turkey cavity.

Unstuffed:

            8-12 pounds = 3 hours
            12-14 pounds = 3-1/2 hours
            14-18 pounds = 4 hours
            18-20 pounds = 4-1/2 hours
            20-24 pounds = 5 hours

The ultimate test is to place a thermometer in the thick part of dark meat/thigh, but not the bone, this should register 180°F.

For safety reasons I do not believe in stuffing the turkey; which should be placed on the side to roast

Refrigerate leftover turkey between servings.