An unfrozen turkey requires only 6 minutes to
prepare without stuffing for roasting.
Follow label instructions for roasting, or use these
simple directions to obtain a beautiful golden
brown, ready-to-carve-and-eat turkey:
DO NOT THAW AT ROOM TEMPERATURE.
Leave turkey in original bag and use one of the following methods:
- No hurry. Place on tray in refrigerator for 3 to
4 days (24 hours for each 5 pounds of turkey).
- Fastest: Cover with cold water, changing water
frequently (1/2 hour per pound of turkey).
Refrigerate or cook turkey as soon as thawed. For m aximum eating quality, refreezing uncooked turkey is not recommended.
Commercially stuffed turkeys should not be thawed before roasting.
2. PREPARE FOR ROASTING
Remove plastic wrap from thawed turkey.
Remove giblets and neck from the body and neck cavities.
To remove the neck, it may be necessary to release the
legs from the band of skin or wire hock lock.
Rinse the turkey inside and out with cool water, then pat dry with
a paper towel or clean cloth.
Return legs to hock lock or band of skin or tie loosely.
Tuck tips of wings "akimbo" under back of turkey.
Neck skin should be skewered with a poultry pin or round toothpick to back
to provide a neat appearance at the table.
The turkey is now completely ready for roaSting to a delicious golden brown.
The family's favorite roast turkey can be prepared and roasted much more
quickly if it is not stuffed. If dressing is desired, the National Turkey
Federation suggests that it be prepared separately and roasted in a covered
casserole for the last hour with the turkey.
If you prefer to stuff the turkey spoon stuffing loosely into body and neck cavities prior to skewering neck skin and replacing legs in hock lock or skin band.
3. ROAST
Place turkey breast-side up on rack in shallow open roasting pan.
If a meat thermometer is used, insert into center of thigh next to body
not touching bone.
Place a "tent" of light weight foil, shiny side down, loosely over turkey
to prevent over-browning.
Roast in 325 ° F. oven.
Turkey may be basted. Foil may be removed during the last half hour for
a final browning.
APPROXIMATE ROASTING TIME IN 325 ° F OVEN*
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 lbs | 3-4 hrs | 4-6 hrs |
| 12 to 16 lbs | 4 1/2 - 6 hrs | 5 1/2 to 7 hrs |
| 20 to 24 lbs | 5 1/2 to 6 1/2 hrs | 6 1/2 to 7 1/2 hrs |
Turkey is done when meat thermometer registers 180° to 185° F, thick part
of drumsstick feels soft when pressed with thumb and forefinger or drumstick
moves easily. Stuffing in a turkey needs to reach 165° F. to be sufficiently
cooked.
Let turkey stand at room temperature for 15 to 20 minutes for easier carving.
* Factors affecting roasting times are variations in ovens, shape of turkeys
and degree of thawing. These variations make it important to begin checking for
doneness about one hour before the end of the recommended roasting time.
TURKEY...a nutritional plus
The importance of including meat protein in the diet and reducing the amount
of animal fat is well-known to most American homemakers. Nutrition is one of
many reasons smart homemakers are turning more and more to turkey products.
The American Heart Association especially emphasizes the importance of
reducing the amount of saturated fat in the diet.
The following U.S. Department of Agriculture statistics demonstrate why
turkey and turkey products are so frequently recommended for low-calorie.
Low-fat, high-protein diets that taste good.
NUTRITIONAL VALUE IN A 100 Gr.(3.5 oz.) SERVING
| FOOD | CALORIES gramm | PROTEIN gramm | TOTAL FAT | SATURATED FAT |
|---|---|---|---|---|
| WholeTurkey (with skin) | 205 | 28.8 | 9.5 | 2.8 |
| Turkey (with skin)Drumsticks | 210 | 27.8 | 10.1 | 3.1 |
| Turkey Ham | 128 | 18.9 | 5.1 | 1.7 |
| Whole Chicken (with skin) | 234 | 26.8 | 13.3 | 3.7 |
| Lean Ground Beef | 286 | 24.2 | 20.3 | 9.7 |
| T-bone Steak (lean & fat) | 473 | 19.5 | 43.2 | 20.7 |
| Beef Rump Steak (lean & fat) | 347 | 23.6 | 27.2 | 13.1 |
| Pork Loin Chops (lean & fat) | 391 | 24.7 | 31.7 | 11.4 |
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