Turkey Times Are A-changing Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
For the first-time and,
The new roasting times ++,
-veteran turkey roasters,
-new research has shown,
-here are the latest,
-that todays whole,
Cooking guidelines from the,
Turkeys take less time to,
-Canadian Turkey Marketing,
-cook.,
-Agency. Note,
PREPARATION
1 each: REMOVE neck and giblets,
2 each: RINSE turkey inside and,
-from body cavity of thawed,
-out. Dry skin and cavity,
-bird. Use,
-extremely well.,
These to flavour your gravy.,
Directions:
Fold neck skin over and skewer to back. Lift wing and twist under
back. 3. TUCK legs under band of skin or tie together with string. 4.
PLACE turkey on rack in shallow pan, breast side up. Combine 1/2 cup
softened butter with 1/2 teaspoon each dried sage and thyme; mix
well. Rub over bird then sprinkle with salt and pepper. 5. TENT with
foil, dull side out, leaving sides open. Roast in 325F oven until the
thermometer in the inner thigh reads 180F for a stuffed turkey or
170F for an unstuffed one. Remove foil tent for the last 30 minutes
of cooking to let turkey brown. 6. LET turkey stand on a platter,
lightly covered, 15 to 20 minutes before carving to let juices settle.
=====================================================================
Use these new cooking times to prepare roast turkey thats moist
tender and delicious
=====================================================================
OVEN TIMES BARBECUE TIMES 325F (160C) medium heat
========== ============= Weight Stuffed Unstuffed Unstuffed ======
======= ========= ========= 6-8 lbs 3 to 3-1/4 hrs 2-1/2 to 2-3/4 hrs
~ 8-10 lbs 3-1/4 to 3-1/2 hrs 2-3/4 to 3 hrs 1-1/2 hrs
10-12 lbs 3-1/2 to 3-3/4 hrs 3 to 3-1/4 hrs 1-3/4 hrs 12-16
lbs 3-3/4 to 4 hrs 3-1/4 to 3-1/2 hrs 2 hrs 16-22 lbs 4 to 4-1/2 hrs
3-1/2 to 4 hrs -
=====================================================================
[Metric Weight] 6-8 lbs (3.0-3.5kg) 8-10 lbs (3.5-4.5kg) 10-12 lbs
(4.5-5.5 kg) 12-16 lbs (5.5-7.0 kg) 16-22 lbs (7.0-10.0 kg) Your
turkey is done when: ======================== * A meat thermometer in
the inner thigh 180F (82C) for a stuffed turkey. * A meat thermometer
in the inner thigh reads 170F (77C) for an unstuffed turkey. * The
legs move easily when twisted and the juices run clear. When the
turkey is done remove it from the barbecue or oven. Cover it with
foil am d let stand 15-20 minutes before carving. From: Cynthia
David - Toronto Sun 10/5/94
Submitted By SAM LEFKOWITZ On 10-05-94
Source from luhu.jp
back. 3. TUCK legs under band of skin or tie together with string. 4.
PLACE turkey on rack in shallow pan, breast side up. Combine 1/2 cup
softened butter with 1/2 teaspoon each dried sage and thyme; mix
well. Rub over bird then sprinkle with salt and pepper. 5. TENT with
foil, dull side out, leaving sides open. Roast in 325F oven until the
thermometer in the inner thigh reads 180F for a stuffed turkey or
170F for an unstuffed one. Remove foil tent for the last 30 minutes
of cooking to let turkey brown. 6. LET turkey stand on a platter,
lightly covered, 15 to 20 minutes before carving to let juices settle.
=====================================================================
Use these new cooking times to prepare roast turkey thats moist
tender and delicious
=====================================================================
OVEN TIMES BARBECUE TIMES 325F (160C) medium heat
========== ============= Weight Stuffed Unstuffed Unstuffed ======
======= ========= ========= 6-8 lbs 3 to 3-1/4 hrs 2-1/2 to 2-3/4 hrs
~ 8-10 lbs 3-1/4 to 3-1/2 hrs 2-3/4 to 3 hrs 1-1/2 hrs
10-12 lbs 3-1/2 to 3-3/4 hrs 3 to 3-1/4 hrs 1-3/4 hrs 12-16
lbs 3-3/4 to 4 hrs 3-1/4 to 3-1/2 hrs 2 hrs 16-22 lbs 4 to 4-1/2 hrs
3-1/2 to 4 hrs -
=====================================================================
[Metric Weight] 6-8 lbs (3.0-3.5kg) 8-10 lbs (3.5-4.5kg) 10-12 lbs
(4.5-5.5 kg) 12-16 lbs (5.5-7.0 kg) 16-22 lbs (7.0-10.0 kg) Your
turkey is done when: ======================== * A meat thermometer in
the inner thigh 180F (82C) for a stuffed turkey. * A meat thermometer
in the inner thigh reads 170F (77C) for an unstuffed turkey. * The
legs move easily when twisted and the juices run clear. When the
turkey is done remove it from the barbecue or oven. Cover it with
foil am d let stand 15-20 minutes before carving. From: Cynthia
David - Toronto Sun 10/5/94
Submitted By SAM LEFKOWITZ On 10-05-94
Source from luhu.jp