1. Remove Plastic Clip holding the drumsticks by
pulling the top piece outwards, away from the bird. This will release the
drumsticks. Remove plastic clip by twisting clip or cutting plastic and
pull hard. Click here to watch Mary 2. Pre-Heat Oven to 325ºF 3. Thaw Your Turkey in advance (Click here for Thawing
Instructions 4. Use a Thermometer (Click
here for what type of Thermometer to Buy
Add 2-4 cups of Water or Broth in pan. 6. Let the Turkey rest for about
30 minutes before carving to allow juices to flow into the meat. 7.
When the Turkey reaches 165-170˚F in the
turkey's thigh, they turkey is done. (Heritage
Plastic Clip, DO
NOT cook turkey with plastic clip. Please remove Plastic Clip holding the drumsticks by pulling the top piece
outwards, away from the bird. This will release the drumsticks.
Remove plastic clip by twisting clip or cutting plastic and pull hard. Remove Metal Clip by
Squeezing Wires Together to release the drumsticks.
Remove the neck from chest cavity and remove giblets from the neck
cavity. Rinse both cavities out with cold water. Giblets and necks
can be hard to remove if they are chilled to the bone. Run cold
water in cavity until you can remove the giblets bag and neck. (Click
here to see diagram where to find Giblets).
Rinse the bird with cold water. Make sure you rinse the inside Cavities really
well. Pat cavities lightly with a paper towel.
Please forgive us if any birds are missing
any giblets or necks.
NEVER stuff the Turkey the night before cooking. This can encourage
bacteria growth. Stuff your Turkey just before cooking.
Place the Turkey in pan with breast side up. Add 2-4 cups of water
(or broth) to the bottom of the pan. (The liquid will help preserve
the bird’s natural juiciness.) Add less liquid if making Gravy.
Insert a meat thermometer into the thigh making sure the tip is not
in contact with the bone.
Preheat oven to 325ºF
USE A THERMOMETER when cooking a Turkey. When
the Turkey reaches 165-170˚F in the turkey’s
thigh, the Turkey is done. (Heritage Turkey 150-155˚F in the Turkey's thigh,
the Turkey is done.)
ADD 1/2 HR. FOR STUFFED TURKEY.
OVEN TEMPERATURES VARY, SO ROASTING TIMES ARE
Begin checking for doneness ½ to 1 hour before the end of the recommended
roasting time for birds weighing less then 14 lbs. Turkeys
weighing more than 14 lbs. check for done ness at 3 ½ hours.
Place a tent foil loosely over turkey when the
turns golden brown. Do not seal the foil around the pan.
Let the Turkey rest for about 30 minutes before carving to
allow the juices to flow into the meat.
Whole Body Roasting Times
Turkey Roasting Times
325˚F Roasting Time
1½ to 2½ hours
2½ to 3 hours
3 to 3¾ hours3¾ to
4 hours4 to
4½ to 5 hours4½ to 6 hours
325˚F Roasting Time
1¼ to 2¼ hours
2¼ to 2¾ hours
2¾ to 3½ hours
to 4 hours
4½ to 5 hours
4½ to 6 hours
Done 165-170˚F in
Done 150-155˚F in
Whole Turkey Breast
1. Pre-Heat Oven to 325ºF 2. Thaw
your Whole Turkey Breast in advance. 3. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. 4. Roast uncovered until meat thermometer in thickest part of breast reaches 165°F (Click
here for what type of Thermometer to Buy) 5.
Let it rest for about
30 minutes before carving to allow juices to flow into the meat.