Traditional Turkey

On H16, we’ve given a recipe for a revolutionary new way to cook a turkey. If you’d rather play it safe this year, here are cooking instructions for a traditional bird. Wash and dry the turkey. Stuff the neck and body cavities. Place the turkey, breast-side up, on a rack in a shallow roasting pan. Baste, if desired, with melted butter or margarine every 1/2 to 3/4 hour. If the bird is browning too fast, tent it loosely with foil or cover the breast with a butter-soaked cheesecloth. Roast the turkey at 325 degrees according to the time table or until thermometer reaches 170 to 175 degrees in thigh or 160 degrees in stuffing:

Turkey Cooking Times (Hours)

Turkey Weight Stuffed Unstuffed 4 to 8 pounds 1 1/2 to 2 1/2 1 1/2 to 2 8 to 12 pounds 2 1/2 to 3 1/2 2 to 3 12 to 16 pounds 3 1/2 to 4 1/2 3 to 4 16 to 20 pounds 4 1/2 to 5 1/2 4 to 5 20 to 24 pounds 5 1/2 to 6 1/2 5 to 5 1/2 24 to 28 pounds 6 1/2 to 8 6 to 7