Roast Turkey L.Meat, Fish, and Poultry No.161
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|Yield: 100 Portions Each Portion: 3 Slices (4 Ounces)|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Turkey, You| 65LB | | 1. Remove bands from legs; open |
|ng Toms, Whole | | | turkey cavity. Remove giblets |
|Salt | 8OZ| 0.75 Cup | and neck; cut off wing tips. |
| | | | 2. Wash turkey thoroughly inside |
| | | | and out, under cold running |
| | | | water. Drain well. |
| | | | 3. Rub cavity with salt. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | 8OZ| 1.00 Cup | 4. Tuck legs and tail into cav- |
| | | | ity. Place in roasting pans, |
| | | | breast side up. Turkeys |
| | | | should not touch each other. |
| | | | 5. Rub skin with salad oil or |
| | | | melted shortening. DO NOT ADD |
| | | | WATER. |
| | | | 6. Insert meat thermometer in |
| | | | center of inside thigh muscle |
| | | | of smallest bird. |
| | | | 7. Roast uncovered until meat |
| | | | thermometer registers 170`F. |
| | | | to 175`F. (See timetable). |
| | | | 8. Baste frequently with |
| | | | drippings. |
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NOTE: 1. If desired, wing tips may be used in making stock for gravy,
dressing or soup.
2. Sufficiently thaw frozen, ready-to-cook turkey gradually in
refrigerator to remove giblets. Heavy turkeys, 16 lb & over,
2 to 3 days; turkeys under 16 lb for 1 to 2 days.
3. If V-shaped racks are available, place in roasting pans to
support birds.
4. If no thermometer is available, to test for doneness, move
the leg by grasping bone; if joint moves easily, the
ligaments are tender and the meat is done.
5. Alternate roasting method: In Step 4, turkeys may be placed
breast side down in pans.
6. If turkey begins to brown to soon, cover with loose tent of
aluminum foil.
7. Omit Steps 5 and 8 if self-basing turkeys are used.
8. For best results in slicing allow to stand 30 minutes after
cooking.
9. TIMETABLE FOR ROASTING TURKEYS (UNSTUFFED) AT 350`F OVEN:
12 to 14 lb = 4 to 5 hours; 14 to 20 lb = 5 to 6 hrs; 20 to
24 lb = 6 to 7 1/2 hrs.
10. SERVINGS PER TURKEY: (Ready-to-Cook Weight):
12 to 15 lb 20 - 32 servings (about 2 servings/pound)
16 to 24 lb 33 - 50 servings (about 2 servings/pound)