Happy friday

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  • Judy Judy on Nov 24, 2017
    It is usually 30 minutes for each lb. Tho always go over, just in case. J.

    • Bijous Bijous on Nov 24, 2017
      According to the USDA, for an unstuffed turkey roasting at 325 degrees, you should allow 2¾ to 3 hours for an 8- to 12-pound turkey; 3 to 3¾ hours for a 12- to 14-pounder.

  • FL FL on Nov 24, 2017
    Thirteen minutes a pound is the rule of thumb but stuffing a bird, tying the legs together, and how thawed it is, all contribute to cooking time. Use a meat thermometer inserted in the thigh until you get a reading of 160 degrees.

  • Jim26932932 Jim26932932 on Nov 24, 2017
    thanks for your sense of humor !

  • 27524803 27524803 on Nov 24, 2017
    I have SUCCESSFULLY used the "Safeway 2 hour turkey" method for several years... (Safeway.com) Defrosted turkey
    Basically: Heat oven to 475 degrees
    Remove any giblets and the neck (start slow, boiling with chicken broth for dressing and gravy) and rinse out the turkey then pat dry with paper towels.
    Rub the turkey, inside and out, with olive oil, season with salt and pepper, do not stuff turkey. Fold the wings back under the body (put the tips behind the shoulder)
    Place turkey on a rack in a large roasting pan (no overhanging parts) breast side up. Place on a low, center rack, in the oven, DO NOT reduce the heat. If the tips of the drumstick start getting too dark cover them with foil .
    Start check temperature with a meat thermometer after 45 minutes. The correct temperature for a done turkey is 165 degrees.. Remove from the oven, move bird to another pan or cutting board, Cover with foil ( I top that with several dish towels) and let rest for 15-30 minutes before carving. Pour off juices for gravy.
    NOTE: the last couple of times I have waited until the internal turkey temp is about 155-160 degrees and then reduced the oven temp to 350 and shifted the bird to the side and started cooking my dressing, etc. By the time the bird reaches 165... the dressing, etc. be partly done and will finish cooking while the turkey is resting. I have always gotten a nice crispy skin with moist tender meat.

  • Judy Judy on Nov 24, 2017
    If you have a Betty Crocker Cookbook, check their directions, also. This is great, and you can always learn stuff. I love to see the diff recipes of items, tho I still use my gramma's way tho she didn't write down all the little items that she put in, just a pinch of this, and that, but, it sure was good.!! Enjoy the leftovers, for these are super. Next time you cook ham, slice it, and then cook it, and then pour ginger ale over the cuts, and wow, this is super, it will always turn out super!!! Some folks use coke, but we always use Ginger ale. Best wishes, it is always good to try diff ways, J.