Classic Roast Turkey

Ingredients and Instructions

1 whole turkey

Butter or margarine, melted

Select a turkey that is plump and meaty with smooth, moist skin. The skin should be creamy colored. The cu t

ends of the bones should be pink to red in color.

If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, fo llowing

the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refri gerator.

A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. You can safely thaw a

whole turkey in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water,

allowing 30 minutes per pound for thawing, and change the water often.

Remove the package of giblets (gizzard, heart and neck), if present, from the neck cav ity of the turkey, and

discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the c avity of

turkey lightly with salt if you like, but do not salt the cavity if you will be stuffing the turkey.

Stuff the turkey just before roasting --not ahead of time. Fill the wishbone area (the neck) with stuffing first.

Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are

touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roas ting.

Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.

Place the turkey, b reast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It

is not necessary to add water or t o cover the turkey. Place a meat thermometer in the thickest part of thigh

muscle, so thermometer does not touch bone. Follow Ti metable for approximate roasting time. Place a tent of

aluminum foil loosely over the turkey when it begins to turn golden. When two -thirds done, cut the band or r emove

the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.

Roast until the ther mometer reads 180°F (for a whole turkey) and the juice is no longer pink when you cut into

the center of the thigh. The drumstick should move easily when lifted or twisted. When the turkey is done, r emove

it from the oven. Let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil

so it will stay warm.