Cathleen's Kitchen
ROAST TURKEY
Ingredients:
1 Turkey (9 1/2 lbs) Marinade:
1/4 cup dry mustard (4T)
2 TBLsps. Worcestershire sauce
1/4 - 1/2 tsp. cider vinegar
2 1/2 TBLsps. olive oil
1 tsp. salt
1/8 tsp. freshly ground pepperMake more marinade if your turkey is larger than 9 1/2 lbs. Make marinade into a soft paste (more like a thick marinade) and paint it all over a well-thawed turkey, inside and out, a few hours before you're going to cook it, or the day before.
Using:
1 onion
1-2 celery stalks
some parsley
2 pieces of bacon
1 stick of butter
Inside, place onion, celery, parsley. Across the breast lay bacon and in the crevice between the drumstick and the body, tuck in chunks of butter. Soak a dish towel or piece of cheesecloth in olive oil and lay it over the turkey, which you put in an uncovered roaster. Add 1 to 2 cups stock from cooking the gizzard, neck, etc. or use canned chicken broth, for basting right through the cheesecloth the whole time only once or twice during the roasting. You, of course, can baste more if you like. Cook at 300 degrees for:
7-10 lb.-30 min. per lb.
10-15 lb.-20 min. per lb.
15-18 lb.-18 min. per lb.
18-20 lb.-15 min. per lb.
20-23 lb.-13 min per lb.
I did, however, cook my turkey 1 hour longer than the above scale shows. Don't worry the turkey will be the juicest ever.Look also, at this rule of thumb roasting chart.
Turkey Roasting Chart Weight (LB) Unstuffed (HR) Stuffed (HR)
8 to 12 2 3/4 to 3 3 to 3 1/2
12 to 14 3 to 3 3/4 3 1/2 to 4
14 to 18 3 3/4 to 4 1/4 4 to 4 1/4
18 to 20 4 1/4 to 4 1/2 4 1/4 to 4 3/4
20 to 24 4 1/2 to 5 4 3/4 to 5 1/4These times are for a 325 degree oven
Back To Thanksgiving Recipes Back To Recipe Index