Thanksgiving Day instructions posted for Wei...
My Private Note
Units: US | Metric
- 1An 18 lb turkey gives generous leftvers for 7 people (figure 1 1/2 lbs for each person and then some).
- 2Get a fresh turkey from your butcher- order in advance to be picked up the Wednesday before Turkey Day.
- 3Preheat your oven to 325 degrees and adjust its racks to accommodate the large bird.
- 4Working in the sink, open the neck and body cavities to remove the giblets (some people save these for stock, or soup, etc).
- 5Rinse the turkey with cold water then pat it dry with paper towels (inside and out).
- 6Rub the inside cavities with some salt and dried sage.
- 7To expose the breast for even browning, bend the wings of the turkey under the bird- pull the first joint of the wing away from the body of the bird and bend it back under the turkey, do this on each side and you will have formed a natural rack on which he turkey will rest while roasting.
- 8Insert the stuffing into the two cavities of the bird (really pack it in there).
- 9Many turkeys come with a flap of skin, which you can use to hold the legs together at their end- if not, simply tie the ends of the turkeys legs together with a piece of string (if you dont do either the world will not end and the taste of your turkey will no be affected).
- 10Brush with melted butter and season with salt and pepper.
- 11Lay bacon strips over the breasts.
- 12Bake for 4 1/2- 5 hours, basting frequently (every 20-30 minutes)- the turkey is done when he juices of the thigh run clear (not pink) and/or when the thigh is pierced by a fork or small knife.
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Nutritional Facts for Roast Turkey (a.k.a. "the Bird")
Serving Size: 1 (689 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1348.2
- Calories from Fat 631
- Total Fat 70.1 g
- Saturated Fat 21.3 g
- Cholesterol 567.9 mg
- Sodium 563.9 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 166.9 g