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Turkey

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Preparation Instructions

 

1. Preheat oven to 325 degrees F.
2. Remove wrapping and drumstick clamp.
3. Remove giblet package and neck from cavity.
4. Rinse inside and outside of turkey with cold water.
5. Drain well and pat dry with paper towel.
6. Optional Caraluzzi’s recommendation: Sprinkle turkey with salt, pepper, poultry seasoning, and paprika.
    Place approximately 1 cup each of sliced onion and celery in bottom of roasting pan.
7. Place whole turkey on a rack in a shallow or roasting pan and into oven.

 
 
 

How to Brine a Turkey with Fire & Flavor’s Brine Kits

 

 

 
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Turkey Cooking Time Guide

 

Cooking times vary greatly depending on oven types, degree of thawing, rack placement, as well as amount and density of stuffing. The use of a good meat thermometer is recommended and it is also a good idea to use a poultry pop-up timer as well. Start checking the pop-up timer about 1 hour before turkey is due to be done (according to chart below.)

 

Please note these times are estimates. Cooking your turkey may take more or less time. These times are based on placing the whole turkey on a rack in a roasting pan, and into a preheated 325 degree F oven.

 
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Bake until the skin is golden brown in color, and then cover loosely with a tent of aluminum foil to prevent over browning. Basting is not necessary, but will give more even browning appearance.
 
When timer stem pops up, the turkey is perfectly cooked. Meat thermometer should read 170 degrees in the breast. For an accurate reading your thermometer should not be touching the bone.
 
Check for doneness based on the temperature of the meat NOT the color of the skin.
 
• When timer stem pops up, the turkey is perfectly cooked. If using an additional meat thermometer, it should read 170 degrees when placed in the thickest part of the breast. Thermometer should not be touching the bone. Alternative ways to check for doneness: leg joint should move freely when the drumstick is rotated; or when a fork is inserted into the deepest part of the leg joint, the juices run clear.
 
• If your turkey has been stuffed, be sure to check the temperature of the stuffing, which should be 165 degrees F (75 degrees C).
 
• When the turkey is done, remove from the oven and let stand for 20-30 minutes before carving. This helps the juices to redistribute throughout the meat and makes for easier carving