Turkey Recipe for Thanksgiving Day

Wondering how much turkey you should buy ?
First do the math and than buy it.
How many people you will invite?
How many hours you need (you have) to prepare this food?
Do you have any experience or that will be your first time?
That will help you estimate the amount of time required to cook a whole turkey in the oven. These times are based on placing the bird on a rack in a roasting pan and into a preheated 350 F oven.
If you choose turkey between 10 to 18 pounds you probably need 4-4 ½ hours to prepare turkey. Don’t forget the number of people (include children or pets).
If it’s more than 25 pound – for roasting time you need 5-6 hours to spend in the kitchen.
In general, plan for:
8 -10 lb. turkey for 6–8 people
12-15 lb. turkey for 10-12 people
15-18 lb. turkey for 14-16 people
18-22 lb. turkey for 20-22 people

Depending on pounds you can estimate the amount of time required for baking.

Weight of turkey/ Roasting Time (Stuffed)
10 -18 lb. / 3-1/2 to 4-1/2 hours
15 - 22 lb. / 4-1/2 to 5 hours
22 - 24 lb. 5 to 5-1/2 hours
24 - 29 lb. 5-1/2 to 6-1/2 hours

Giblet Stuffing (10-12 lb. turkey)

Giblets and neck of turkey, boiled and chopped
1 cup celery, chopped
8 cups soft bread crumbs
1/2 cup butter, melted
1/4 cup parsley, chopped
1/3 onion, chopped
1 apple, diced
pinch of black pepper
1/2 tsp. salt
1 egg, beaten
Rosemary for taste
1 cube poultry seasoning (optional)
1/2 cup chicken broth

Combine all ingredients. Stuff turkey or shape mixture into balls and place on greased baking sheet. Bake at 350 F until the skin is a light golden color and then cover loosely with aluminum foil. During the last 40-45 minutes of baking, remove the foil to brown the skin. The best test for doneness is the temperature of the meat, not the color of the skin.

Most recipes instruct you to let the turkey rest for minimum 30 minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better-so the juices stay in the slices.

Turkey Roasting Tips:

• The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course.

• A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. A 15-pound turkey will require 3 days to defrost thoroughly. An alternate method is to defrost the bird in a cold water. Allow 30 minutes per pound. That 15lb. turkey will require only 7 1/2 hours to defrost it.

• First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving.

• Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string.

• Place the bird on a rack in a roasting pan, and into a preheated 350 F oven.

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