Tried-and-true roasting recipe

November 20, 1991

OPEN-PAN ROASTING is the most common method of turkey preparation. These guidelines, from Butterball, are tried and true.

Thaw turkey in refrigerator or cold water, following directions on turkey wrapper. When ready to cook, remove wrapper.

Remove neck from body cavity and giblets from neck cavity; refrigerate. Stuff neck and body cavities lightly, if desired. Turn wings back to hold neck skin in place. If untucked, return legs to tucked position. No trussing is necessary. Place turkey breast-side up on flat rack in open pan that is about two-inches deep.

Insert meat thermometer deep into thickest part of thigh next to body, not touching bone.

Brush skin with oil to prevent skin from drying. Further basting is unnecessary.

Roast at 325 degrees. When skin is golden brown, shield breast LTC loosely with lightweight foil to prevent too much browning.

Check for doneness. Internal thigh temperature should be 180 to 185 degrees. The center of stuffing should be 160 to 165 degrees.

Thigh and drumstick meat should feel soft. When thigh is pierced, juices should be clear, not pink. Let turkey stand 15 to 20 minutes for easier carving.

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