I like the turkey guidelines that Trader Joe’s just sent out. Here is their useful table of turkey roasting times.
Trader Joe’s
12-14 lbs – Unstuffed 3 to 3 ¾ hours; Stuffed 3 1/2 to 4 hours
14-18 lbs – Unstuffed 3 3/4 to 4 1/4 hours; Stuffed 4 to 4 ¼ hours
18-20 lbs – Unstuffed 4 1/4 to 4 1/2 hours; Stuffed 4 1/4 to 4 3/4 hours
20-24 lbs – Unstuffed 4 1/2 to 5 hours; Stuffed 4 3/4 to 5 1/4 hours
(325° F oven temperature)
*Per USDA recommended guidelines.
The
More info here.
4 comments:
Although I'm not hosting Thanksgiving this year, I am roasting the turkey. I was designated turkey-bringer since one host is a vegetarian and obviously won't do it herself, but recognizes the fact that other people want turkey. I decided to go for broke and order the most politically correct turkey possible, which is a heritage turkey (found a great heritage foods website recently). These supposedly take much less time to cook, so I'm very nervous about cooking it.
You're not buying one of those turkeys that cost hundreds of dollars, are you? I guess if you're not catering the rest of the meal, it's doable. One piece of advice, invest in one of those fancy probe temperatures.
I just bought this one and I'm hoping it will do the trick of telling me exactly when the legs gets to 165 degrees.
http://www.bedbathandbeyond.com
/product.asp?order_num=-1&mc=1&SKU=11720307&RN=210&
In all my turkey years, I've found the Whole Foods (not even organic) turkeys to be the best. Although this year, since we have a Trader Joe's near us, I'm tempted to buy an already brined one. They claim you can use the drippings of the non Kosher one for gravy, but I'm not willing to risk it.
I'm glad to hear you like the Whole Foods one the best because I JUST ordered my 14 pounder from there. I'm cooking mine upside down again this year. I tried it last year and it was very moist. But not very pretty. But since we don't set it on the table, it doesn't bother me.
I don't think I brined one last year - maybe it was already done??? Should I this year??? I've never brined a bird! EVER!
I no long brine the turkey, and regardless of where I get it (or the brand/type), they are moist. One year we had a Foster's can stuck in (beercan chicken style), another year I turned it 1/4 every 45 minutes (a real pain), this year over a pan with 1 quart water, turned twice, drizzled with olive oil and basted when I remembered with the liquid. No foil, no trussing, no stuffing.
Start oven on broil; when heated, put bird in oven, reduce heat to 475, leave for 30-40 minutes. Reduce to 350-375, turn at 1/3 time, then again at 2/3s time. Remove from oven when done and let sit for 20 minutes. Done.
RE: Gravy and drippings: Drippings are put on stove and deglazed with broth, cognac, or wine; add sliced mushrooms and giblets (if desired), milk or broth first shaken with flour in a jar; bring to a boil and simmer until reduced (20 minutes or so). If you're worried about disease, the boiling should kill most icks.
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