Preparing a roasted turkey the natural* way takes some work, but it certainly pays off. Follow these helpful instructions and prepare an uncommonly delicious turkey dinner every time.
Planning: allow one lb. of whole turkey per adult serving. Be ready to serve the turkey 30 minutes after removing from the oven. Storing: turkeys tastes best fresh, but can be kept frozen for up to six months. Defrost turkey in refrigerator for 24 hours for every 7 lbs. of turkey. Cook promptly after defrosting and never refreeze a defrosted turkey. Roasting: Remove neck from the breast cavity and giblets from the neck cavity. Rinse inside and outside of turkey with water and place turkey in a roasting pan. Add 1 cup of water to the roasting pan and loosely cover with aluminum foil. Optional: Lightly rub the outside of the turkey with a mixture of 1/2 cup melted butter, 1/8 tsp. of salt and 1/16 tsp. of pepper.
Roast according to this chart: Weight Time - Oven Temp. 8-12 lbs. - 2-1/2 to 3 hrs. 325° F 12-14 lbs. - 2-3/4 to 4 hrs. 325° F 14-18 lbs. - 3-1/2 to 5 hrs. 325° F 18-20 lbs. - 4 to 5 hrs. 325° F 20-24 lbs. - 4 to 5-1/2 hrs. 325° F 24+ lbs. - 5 to 7 hrs. 325° F Remove the foil to brown the turkey one hour before completion. Completion: use a meat thermometer or a Plainville Farms® turkey pop-up timer inserted in the thickest part of the breast to arrive at a desired internal temperature of 175° Fahrenheit. When fully cooked, juices should be clear, not pink. When desired temperature is reached, remove your turkey from the oven and cover with foil. Let it stand for about 15 minutes and allow temperature to rise another 5 degrees.