Traditional Roast Turkey

SUGGESTION: Read entire recipe before starting.

THAWING:
Thaw frozen turkey in its original wrap on a tray in the refrigerator. DO NOT thaw turkey at room temperature.

THAWING TIMES per weight of turkey:
10-16 lbs.   2 to 3 days
16-20 lbs.   3 to 4 days
20-24 lbs.   4 to 5 days

Once thawed, turkey may be refrigerated for up to two days and should not be refrozen.

PREPARING TO ROAST:
Free legs and tail if necessary to stuff turkey. Remove neck and giblets found in neck and body cavities. Save. Rinse turkey and pat dry with paper towels.

STUFFING:
Do not stuff turkey until just before roasting, even if the turkey is refrigerated. Choose stuffing of your choice or use basic bread stuffing (recipe next page). For turkeys weighing 10 lbs. or more, allow about 3/4 cup stuffing per lb. For turkeys weighing less than 10 lbs. use 1/2 cup per lb. Dry inside of turkey thoroughly with paper towels and spoon stuffing loosely into neck cavity; pull neck skin over stuffing and skewer neck skin to back. Stuff body cavity loosely. Cover opening with foil. Tuck each wing tip under itself (twist). Tie drumsticks together if not already tied. Extra stuffing may be baked in a covered casserole sprayed with nonstick spray for 30 to 45 minutes or until heated. Pan drippings or broth may be added.