The Perfect Turkey

The Perfect Turkey      

Your holiday centerpiece

There are hundreds of ways to prepare turkeys.  The challenge for all cooks is to avoid ending up with a dry, grey bird.  By frequently basting with a marinade of GravyMaster, you will produce the perfect turkey – makes moist and juicy breast, thighs and legs with golden brown skin.

 

Directions

·         Preheat oven to 325° F. Be sure bird is totally defrosted.  Remove giblets from the cavity and wash with tap water inside and out.  Pat dry.

·         Place turkey breast side up on a rack in a shallow roasting pan.  Place meat thermometer in the thigh. Add ½ cup water to the pan.  Check the wrapper for weight of the bird.

·         Rub olive oil or soft butter over the surface of the turkey.

·         Cover with heavy duty aluminum foil. Place in oven.

·         Mix 6 tablespoons of GravyMaster with ½ cup vegetable oil and drippings from the pan.  This is your basting marinade.

·         Remove foil after 1 to 1 ½ hours and baste every 15 minutes.

·         When done, the thigh juice should run clear when pierced with a fork…not pink.  Thermometer should read 180°F.  See chart below for time by weight.

·         Allow the turkey to stand for 20-30 minutes to allow the juices to saturate evenly.

 

 

STUFFED

8 to 12 pounds

12 to 14 pounds

14 to 18 pound

18 to 20 pounds

20 to 24 pounds

3 ¾ to 3 hours

3 to 3 ¾ hours

3 ¾ to 4 ¼ hours

4 ¼ to 4 ½ hours

4 ¾ to 5 hours

 

UNSTUFFED

8 to 12 pounds

12 to 14 pounds

14 to 18 pound

18 to 20 pounds

20 to 24 pounds

3 to 3 ½ hours

3 ½ to 4 hours

4 to 4 ½ hours

4 ¼ to 4 ¾ hours

4 ¾ to 5 ¼ hours

 

 

 

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