Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep. Cover turkey loosely with a.
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Let the bird sit for several hours, covered with a kitchen towel to come to room.
Roast turkey not stuffed. Directions rinse the turkey inside and out and place on a rack in a heavy roasting pan. Don’t stuff turkeys that will be grilled, smoked, fried or microwaved. Rip off a sheet of aluminum foil that's around three times longer than the turkey, per the university of illinois extension.
It should be 165 degrees f (75 degrees c) when you insert. But, it is safe to stuff a turkey when you're using this cooking method, per the usda. A stuffed turkey takes longer to cook than an unstuffed turkey.
It is important to check the temperature of the stuffing; Measure turkey fat, adding melted butter if. Cook stuffing and immediately place it in your turkey's cavity.
Expect to need between 4.5 to five hours of cooking time, compared with seven or eight hours for a bigger bird. Roast a stuffed turkey for 15 minutes per pound at 350 degrees f. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Check the wrapper to see how much the turkey weighs and determine approximate cooking time. Meanwhile, add enough remaining stock to pan juices to total 4 cups.
If you insist on stuffing the turkey, stuff loosely and follow the steps below. If that stuffing doesn't reach 165 degrees f, the bacteria won't be killed off, meaning you're passing it on to your guests. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below ).
Remove the giblet bag from the breast and remove the neck from the turkey cavity. Generally, experts recommend against stuffing turkeys as it increases the cook time of the bird.
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