Fresh turkey roasting instructions. (thaw frozen turkeys)

• To prepare for roasting, remove turkey from bag. Remove the neck and giblets and set aside. Rinse the bird inside and out with cool running water and allow to drain.
• Preheat oven to 325° - 350°.
• Turkey may be cooked with stuffing or without. To stuff a turkey, prepare your stuffing just before roasting your bird. If you use a meat stuffing, prepare it ahead making sure the stuffing ingredients are cooked, then refrigerate until ready to use.
• Stuff both the front and rear cavities lightly. Set aside the remaining stuffing to bake in a separate dish just before your turkey is done. You may wish to skewer the cavities closed though it is not necessary to do so.
• To roast your turkey, place it in a roasting pan having sides at least 3 1/2 inches deep. Cover each drumstick in foil. Oil the skin of the breast with vegetable oil or butter. Make a loose tent with foil over the bird. Put 2-3 cups of water in the bottom of the pan. Now your turkey is ready for the oven.
• Roasting times for turkeys are about 20 minutes per pound stuffed and about 16 minutes per pound non stuffed. The turkey is done when the legs and thighs move easily back and forth or when a thermometer inserted in the thigh reads 180°. Uncover the breast and raise the oven to 375° and allow the turkey to brown for a few minutes. It is not recommended to brown the turkey too long as it may dry the meat. When brown, remove the turkey from the oven and set aside for 15-20 minutes before carving.

Have a great holiday and thank you for letting us be a part of it.

All times are approximate. For best results, use a meat thermometer.
Refrigerate leftovers as soon as possible.