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Classic Shady Brook Farms® Roast Turkey
Follow preparation instructions on Shady Brook Farms® turkey bag as follows:
Preheat oven to 325°F. Remove thawed turkey from bag and giblet package from neck skin area. With legs facing away, press one leg down near leg clamp to release; release other leg. Do not remove clamp from turkey. Remove neck from body cavity; rinse turkey inside and outside with cold water. Drain well and pat dry.
If stuffing turkey, allow 3/4 cup stuffing per pound of turkey. Bake any extra in casserole dish. STUFF IMMEDIATELY BEFORE ROASTING. Re-tuck legs in clamp. Place turkey in roaster or in shallow pan with rack. Brush turkey with olive oil; insert a meat thermometer into the thickest part of the breast, not touching the bone. Roast according to chart. When turkey is golden brown, cover with a loose tent of aluminum foil to prevent over browning. It is not necessary to baste turkey. Start checking pop-up timer and meat thermometer 1 hour before turkey is due to be done. Turkey is perfectly cooked when a pop-up timer is released or a meat thermometer registers 170°F in breast. Alternative checks for doneness: leg joint moves freely when drumstick is rotated; or, juices are clear when a fork is inserted into deepest part of leg joint.
Transfer turkey from pan to serving platter, reserving drippings for gravy, if desired. Let turkey stand for 10 to 15 minutes before carving. This allows juices near the surface of the skin to be redistributed for juicier meat and easier carving. Make gravy during standing time and garnish turkey with fresh herbs, if desired.
- Serving 8-12: Bake a 24 lb. turkey
- Serving 14-16: Bake 2 turkeys, equaling 32 lbs.
- Serving 18-20: Bake 2 turkeys, equaling 40 lbs.
|Ingredient||To Serve 4-6||To Serve 8-12||To Serve 14-16||To Serve 18-20|
|Honeysuckle White® whole fresh or frozen turkey||14 lbs.||24 lbs.||32 lbs.||40 lbs.|