Steve Gold
Co-Owner Murray's Turkeys
All Natural Turkeys That Taste Like Nature Intended,
New City, New York

Make sure that raw turkey is room temperature
before you place it in the oven.
Preheat oven to proper temperature.
300F for a bird over 15 pounds and 325F
for a smaller bird, allowing 20 to 25 minutes
per pound for a stuffed turkey;
15 to 20 minutes per pound unstuffed.

For my family's turkey, I use my mother's method.
Using the marinade of you choice, try roasting the turkey
in a large double-strength brown paper bag.
Place bag on a counter seam side up.
Cover the bottom of the inside bag with butter margarine,
or vegetable shortening. Fit the turkey into the bag,
neck first and breast down. Secure the bag with paper clips or staples.
Set on rack over a shallow roasting pan and place in the pre-heated oven.
Do not open door until 1/2 hour before a 12-15 pound turkey is done
and 1 hour before a 16-22 pound turkey is done.
At this point, take the pan out of the oven.
Poke a small hole in the bag under the breast so juices
can run into the pan. Remove the bag and discard.
Turn the turkey breast side up, place on the rack
and set it over another pan or cookie sheet.
Pour the juices from the roasting pan into bowl
to be degreased for gravy (if time permits,
put drippings into the freezer for about 30 minutes
to allow excess grease to congeal for easy removal).
Return turkey to the oven, basting frequently with
remaining marinade. Roast 1/2 hour longer for 12-15 pound
turkey and 1 hour longer for 6-22 pound turkey.

A finished turkey should reach 180F in the thickest part of the breast.
As temperature varies in ovens I suggest you use an internal thermometer.
Let stand 15 to 20 minutes before carving as this allows the meat to set
and makes carving easier. Enjoy.

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