Thawing Time in the Refrigerator (40°F)
Approximately 24 hours per 5 pounds (Whole Turkey)

8 to 12 pounds  |  1 to 2 days
12 to 16 pounds  |  2 to 3 days
16 to 20 pounds  |  3 to 4 days
20 to 24 pounds  |  4 to 5 days

Thawing Time in Cold Water
Approximately 30 minutes per pound (Whole Turkey)

8 to 12 pounds  |  4 to 6 hours
12 to 16 pounds  |  6 to 8 hours
16 to 20 pounds  |  8 to 10 hours
20 to 24 pounds  |  10 to 12 hours

(Change water every 1/2 hour)

After thawing, remove neck and giblets from both neck and body cavities, wash turkey inside and out with cold water, drain well. Thawed turkey may remain in refrigerator 1-2 days.

Thawing in the Microwave
Check manufacturer’s instruction for the size turkey that will fit into your oven, the min utes per pound and the power level to use for thawing. Cook immediately after thawing.

Timetable for Fresh or Thawed Turkey at 325°F
These times are approximate and should a/i Va 5 be used in conjunctwn wit/i a properly placed thier— inonieter.

Unstuffed

8 to 12 pounds  |  2-3/4 to 3 hours
12 to 14 pounds  |  3 to 3-3/4 hours
14 to 18 pounds  |  3-3/4 to 4-1/4 hours
18 to 20 pounds  |  4-1/4 to 4-1/2 hours
20 to 24 pounds  |  4-1/2 to 5 hours

Stuffed

8 to 12 pounds  |  3 to 3-1/2 hours
12 to 14 pounds  |  3-1/2 to 4 hours
14 to 18 pounds  |  4 to 4-1/4 hours
18 to 20 pounds  |  4-1/4 to 4-3/4 hours
20 to 24 pounds  |  4-3/4 to 5-1/4 hours

Roasting Instructions

1. Set the oven temperature no lower than 325°F.

2. Place turkey breast-side up on a rack in a shallow roasting pan.

3. For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely.

4. For safety and doneness the internal temperature, as registered on a meat ther mometer, must reach a minimum of 180°F in the thigh before removing from the oven. The center of the stuffing should reach 165°F after stand time.

5. Juices should be clear.

6. Let the turkey stand 20 minutes before removing stuffing and carving.

Debone turkey and refrigerate all leftovers in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days, gravy within 1-2 days, or freeze these foods. Reheat thoroughly to a temperature of 165°F or until hot and steaming.

Optional:

1. Tuck wing tips back under shoulder of bird, called “akimbo.”

2. Add one-half cup of water to the bottom of the pan.

3. In the beginning, a tent of aluminum foil may be placed over the turkey for the first 1 to 1-1/2 hours, then removed for browning.

4. Or a tent of foil may be placed over the turkey after the turkey has reached a golden brown.

5. In the beginning, an oven proof thermometer may be placed in the thigh of the turkey to check the internal temperature at intervals during roasting.

6. Or an instant-read thermometer may be used periodically to check the internal temperature during cooking. After each use, wash the stem section of the ther mometer thoroughly in hot, soapy water.

7. Check periodically to see if “pop-up” temperature indicator device has activated indicating that the bird has reached final temperature for safety and doneness. However, it is also suggested that the temperature be checked with conventional thermometer in several places.

Timetable for Fresh or Thawed Turkey Breast at 325°F

Unstuffed

4 to 6 pounds  |  1-1/2 to 2-1/4 hours
6 to 8 pounds  |  2-1/4 to 3 1/4 hours

Stuffed

4 to 6 pounds  |  Not Usually Applicable
6 to 8 pounds  |  3 to 3-1/2 hours

Roasting Instructions

1. Set oven temperature no lower than 325°F.

2. Place turkey breast on a rack in a shallow roasting pan.

3. For uniform results, it is recommended to cook stuffing outside of the breast. If

stuffed, stuff loosely.

4. For safety and doneness the internal temperature, as registered on meat thermometer, must reach a minimum of 170°F in the thickest part of the breast before removing from the oven. The center of the stuffing should reach 165°F after stand time.

5. Juices should be clear.

6. Let the breast stand 10 minutes before removing stuffing and carving.

Salt-Free Turkey Broth

1 turkey carcass
3 whole onions
3 carrots, cut in chunks
5 to 10 cloves fresh garlic
2 sprigs parsley
1 bay leaf
1 teaspoon basil
1 teaspoon thyme

Cover turkey carcass with water, breaking up the carcass as necessary to fit stock pot or heavy casserole. Add all ingredients and sim mer 2 to 3 hours. Cool stock and chill to solidify fat. Remove fat and reheat stock (un-covered), boiling until it is reduced by half. Cool and freeze broth in ice cube trays. Transfer to a plastic bag and store in the freezer.

Use cubes as seasoning ingredient in cooked vegetable dishes, meat gravies and sauces, casseroles, and as the base for a nourishing vegetable soup.