Recipe of the traditional thanksgiving: the usual centerpiece of the traditional thanksgiving dinner is a roast turkey, and it can be served with a variety of other tasty trimmings. Here is an easy recipe for Roast Turkey

Jet, Nov 5, 2001

Roast Turkey

Wash turkey and pat dry. If desired, rub cavity lightly with salt. (Do not salt if turkey is to be stuffed.) Stuff the turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching. Fill cavity lightly; do not pack. Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie the drumsticks to tail. Place turkey breast-side up on rack in shallow roasting pan. Brush the turkey with vegetable oil or melted butter. Insert meat thermometer so that tip is in the thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast in 325-degree oven. Follow timetable below for approximate cooking time.

TESTING FOR DONENESS

The most reliable method for determining when a turkey is done is using a meat thermometer. The turkey is done when the temperature reaches 180 degrees to 185 degrees. Another method is to move the drumstick up and down. If done, the joint should give readily or break.

TIMETABLE FOR ROASTING FRESH OR THAWED TURKEY

Weight in     Hours for         Hours for
pounds        unstuffed          stuffed
8 to 12     3 to 4            3 1/2 to 4 1/2
12 to 16    3 1/2 to 4 1/2    4 1/2 to 5 1/2
16 to 20    4 to 5            5 1/2 to 6 1/2
20 to 24    4 1/2 TO 5 1/2    6 1/2 to 7