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For Best
Results:
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♦
Place a Thermometer in the thickest part of the thigh
♦
Watch closely the Last Hour.
♦
After 150 degrees, it will rise quickly
♦
Heritage turkeys done 155-165 degrees in thigh
♦
Free
Range and Organic 165-175 degrees in Thigh
♦
Remove Wire that holds drumsticks together.
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When
preparing to roast your Mary's Free-Range Turkey, it is important that you take
a few simple steps to preserve its tender, juicy texture and old-fashion flavor.
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(Not For Heritage Turkeys) |
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1.
Remove the neck and giblets from the neck and chest cavities.
Rinse the bird with cold water. Pat cavities lightly with a paper towel.
You will find the Neck in the Chest Cavity, the large cavity between the
drumsticks. The Giblets are found the Neck Cavity that is opposite
of the Chest Cavity. Please forgive us if any birds are missing
any giblets or necks.
2.
Remove the wire that holds the drumsticks in place. Push down on
drumstick and squeeze the wire to remove. By removing the wire is
allows the drumsticks not of cover parts of meat. Allowing it to
cook more evenly.
3.
If you plan to stuff your turkey, do so just before cooking.
NEVER
stuff the bird with warm stuffing,
as these practices can encourage bacteria growth.
4.
Place the turkey breast side up in an open pan. Put pats of
butter under the skin. Rub butter over all outside skin. If you are
making gravy, DO NOT add more than 1/4 cup water or chicken broth to pan
at a time. Otherwise add about 2-4 cups of water (or broth) to the
bottom of the pan. (The liquid will help preserve the bird's natural
juiciness.) Insert a meat thermometer into one of the thighs, making
sure the tip is not in contact with the bone.
5.
Tent the turkey with foil, but do not tightly seal the foil
around the pan. This technique will create a self-basting process where
the juices hit the foil and fall back on the turkey, basting the turkey
on all sides.
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Preheat oven to 325 degrees |
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♦ Add about 4 cups of water to the bottom of the pan (The
liquid will help preserve the birds natural juiciness.)
♦ For best results use a meat thermometer. Your turkey will
be done when the thermometer reaches between 170-175 degrees.
♦ Begin checking for doneness one hour before the end of the
recommended roasting time. When turkey turns golden brown,
place a tent of aluminum foil loose over turkey. Do not seal
the foil around the pan.
♦ Let the turkey rest about 15 minutes before carving to allow
juices to well up in the meat. This helps preserve the meat
juiciness.
♦
Be careful using a Convectional Oven. We don't know if these
times are for a Convectional oven. There is nothing wrong with
cooking a turkey in a Convectional Oven. Please be careful and
follow your thermometer to know when your turkey is done.
♦ Even the most experienced cooks get nervous when it comes
time to prepare a holiday turkey. To ease your worries call
Mary at: (888)
666-8244
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(Stuffed
Turkey)
Done
165-175 degrees in
Thigh
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Weight
8-12
12-14
14-16
16-18
18-20
20-25
25-30
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325˚ Roasting Time
1.5 to 2.5 hours
2.5 to 3.0 hours
3.0 to 3.5 hours
3.5 to
4.0 hours
4.0 to
4.5 hours
4.5 to 5.5 hours
5.5 to 6.5 hours
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Remember-use a Thermometer
60
minutes before suggested time
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(NOT
Stuffed)
Done
165-175 degrees in
Thigh
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Weight
8-12
12-14
14-16
16-18
18-20
20-25
25-30
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325˚ Roasting Time
1.0 to 2.0 hours
2.0 to 2.5 hours
2.5 to
3.0 hours
3.0 to
3.5 hours
3.5 to
4.0 hours
4.0 to 5.0 hours
5.0 to 6.0 hours
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Remember-use a Thermometer
60
minutes before suggested time
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