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Roast Turkey

Cooking Instructions

Serving

Fresh is always best | 1lb per person

Cooking

If it is frozen, thaw in unopened wrapper on a tray in the refrigerator. Allow one day of thawing for every 4lbs of turkey. You can also thaw the turkey in its wrapper in cold water, changing the water every 30 minutes, allow 30 minutes per 1 lb. of turkey. Wash turkey in cold water and remove the neck and gizzards. If desired you can stuff the turkey then place it in a roasting pan uncovered. Preheat oven to 325 degrees.

Cooking

If it is frozen, thaw in unopened wrapper on a tray in the refrigerator. Allow one day of thawing for every 4lbs of turkey. You can also thaw the turkey in its wrapper in cold water, changing the water every 30 minutes, allow 30 minutes per 1 lb. of turkey. Wash turkey in cold water and remove the neck and gizzards. If desired you can stuff the turkey then place it in a roasting pan uncovered. Preheat oven to 325 degrees.

Internal Temperatures
& Cooking Times

Unstuffed Turkey

10 lb – 18 lb turkey: 3 -3 hours
18 lb – 22 lb turkey: 3-4 hours
22 lb – 30 lb turkey: 4-5 hours

The turkey is done when the thermometer reads 165 degrees in the breast and 180 degrees in the thigh.

Stuffed Turkey

10 lb – 18 lb turkey: 3-4 hours
18 lb – 22 lb turkey: 4-5 hours
22 lb – 24 lb turkey: 5-5 hours
24 lb – 30 lb turkey: 5-6 hours

The turkey is done when the thermometer reads 165 degrees in the breast and 180 degrees in the thigh.