Roast Turkey
Betty CrockerServes - under 12 lbs. 3/4-1lb per serving, 12 lbs. and over, 1/2-3/4 lb. per serving If serving Ron or a Gallagher male, 3 lbs each. Cook time based on 12 lbs.
  • Turkey
  • salt
  • butter or oil 
  • stuffing, (optional)

 Wash the turkey and pat dry. You can rub salt in the cavity, but not if you are stuffing it.  If you do stuff it, add the stuffing just before you roast it, not before.  Don’t pack it too tight, stuffing expands while cooking.  Pre-heat the oven to 325.  Brush the turkey with oil or rub it with butter. Place the turkey, breast side up in a shallow roasting pan, on a rack if you have one.  Don’t add water, don’t cover.  You can put a tent of aluminum foil, loosely, over the turkey when it begins to brown.  You might want to invest in a meat thermometer. Stick the thermometer in the thigh muscle, it should register 185 degrees when the bird is done.  if you don’t have a thermometer, move the drumstick up and down, the joint will give easily or break if the turkey’s done and the juices will run clear when you stick a fork into it.   Wait about 20 minutes after you take it out of the oven to carve.  It will be easier.  Remove every bit of stuffing after serving and refrigerate separately.

Time Table: for a thawed or fresh stuffed turkey, unstuffed will be slightly less.  Watch the bird, and if it’s big, get up early enough to get it done.

6-8 lbs.  3 to 3 1/2 hrs

8-12 lbs. 3 1/2 to 4 1/2 hrs

12-16 lbs. 4 1/2 to 5 1/2 hrs

16-20 lbs. 5 1/2 to 6 1/2 hrs



Roast Turkey
Total Time:4 hour(s) 45 minutes
Prep Time:15 min.
Cook Time:270 min.
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