INGREDIENTS
1 fresh turkey (weight and cooking time ratio below)
1/2 cup melted butter or cooking oil
Savenor's Perfec Poultry Rub or Savenor's Citrus Rub
stuffing (optional)
ALSO GOES WELL WITH THIS RECIPE:
Savenor's Housemade Turkey Brine Kit
Savenor's Housemade Butter and Herb Mashed Potatoes (seasonal)
Savenor's Housemade Cranberry Sauce (seasonal)
STEPS
Preheat oven to 350F
Remove the giblets and pat the bird dry
If you are stuffing the bird, do so now. Loosely stuff the bird from the neck cavity, pull the skin over the stuff and fasten to the bird with a skewer. Loosely stuff the body cavity and fasten the opening with butcher's twine or skewers. It's imporant not to over stuff the bird as the stuffing will not reach a safe temperature quickly enough.
Brush the skin with melted butter or cooking oil.
Tuck the drumsticks under the band of skin across the tail or tie the legs to the tail. Twist the wing tips under the back.
Cook the bird until the thigh measures an internal temperature of 180F away from the bone, and the stuffing reached a temperature of 165F. (see below for approximate times)
When the bird is done, remove from oven and allow the bird to rest 30 minutes before carving.
APPROXIMATE COOK TIMES
Unstuffed
3 - 3.5 hrs
3.5 - 4 hrs
4 - 4.5 hrs
4.5 - 5 hrs
5 hrs +
Weight (lbs)
10 - 18
15 - 22
22 - 24
24 - 29
29 +
Stuffed
3.5 - 4.5 hrs
4.5 - 5 hrs
5 - 5.5 hrs
5.5 - 6.5 hrs
6.5 hrs +