When you buy your turkey, choose a young turkey
has yellow flesh firm and flexible breastbone. The medium-sized turkey for a family of 4-6 would be between 8-12 pounds. Remove any remaining pinfeathers.
Remove the giblets and Neckbone and set aside to make the dressing. (Or cook for your dog) Salt pepper inside and out. Fill with favorite filling. Place in roasting pan. Baste with butter all.
Add about 1 / 8 of an inch of water in the bottom of the pan.
Bake at 350 degrees for about 2-1/2 to 4 hours (depending on size of turkey) The 8 pounds would be about 2-1/2 hours, £ 12, closer to 3-1/2 .
After 1-1/2 hours. Remove turkey from oven and baste with the juices on the bottom of the pan. Baste every half hour, for a moist turkey. If you notice your skin getting too browned, cover with aluminum foil. Remove from oven and let set for about 10 minutes before carving to prevent the meat into pieces. Serve with your favorite sauce and vegetables.
Another important part of learning how to bake a turkey is knowing when it's done! To get an idea of your turkey's doneness, stick a skewer into the turkey thigh. The juices that come out should be clear. Even with that, however, it's safest to check meat using a thermometer in the deepest part of the breast (don't let the thermometer touch the bone). That temperature should read at least 165 degrees for safety.
Remove the turkey from the oven, place on a platter, tent it with foil, and let the turkey rest for about a half hour before carving. Resting the turkey helps the juices redistribute back into the meat so they don't all flow out when you carve into it. Carve the turkey just before serving.
has yellow flesh firm and flexible breastbone. The medium-sized turkey for a family of 4-6 would be between 8-12 pounds. Remove any remaining pinfeathers.
Remove the giblets and Neckbone and set aside to make the dressing. (Or cook for your dog) Salt pepper inside and out. Fill with favorite filling. Place in roasting pan. Baste with butter all.
Add about 1 / 8 of an inch of water in the bottom of the pan.
Bake at 350 degrees for about 2-1/2 to 4 hours (depending on size of turkey) The 8 pounds would be about 2-1/2 hours, £ 12, closer to 3-1/2 .
After 1-1/2 hours. Remove turkey from oven and baste with the juices on the bottom of the pan. Baste every half hour, for a moist turkey. If you notice your skin getting too browned, cover with aluminum foil. Remove from oven and let set for about 10 minutes before carving to prevent the meat into pieces. Serve with your favorite sauce and vegetables.
Another important part of learning how to bake a turkey is knowing when it's done! To get an idea of your turkey's doneness, stick a skewer into the turkey thigh. The juices that come out should be clear. Even with that, however, it's safest to check meat using a thermometer in the deepest part of the breast (don't let the thermometer touch the bone). That temperature should read at least 165 degrees for safety.
Remove the turkey from the oven, place on a platter, tent it with foil, and let the turkey rest for about a half hour before carving. Resting the turkey helps the juices redistribute back into the meat so they don't all flow out when you carve into it. Carve the turkey just before serving.
