| Friday February 10, 2012 |
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| Whole Turkey |
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Per 3½-Ounce Serving
(Light Meat, No Skin) |
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Amount Per Serving After Cooking |
| Calories |
119 |
Calories (Fat) |
9 |
| Total Fat |
1g |
Saturates |
0g |
| Cholesterol |
73mg |
Sodium |
48mg |
| Protein |
26g |
Iron |
1.3mg | |
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Place turkey on rack in shallow roasting pan. Insert meat thermometer into thickest part of thigh. Brush with a little oil. Loosely cover breast with foil. Roast at 325°F. until meat thermometer registers 180°F. Roast turkeys 12 to 14 pounds for 3 to 3-3/4 hours, turkeys 14 to 18 pounds for 3-3/4 to 4-1/4 hours and turkeys 18 to 20 pounds for 4-1/4 to 4-1/2 hours. Remove foil last hour of cooking. Let stand 15 to 20 minutes before carving.
Stuff turkey just before roasting. Stuffing should never be chilled. Take care not to pack stuffing. Wrap extra stuffing in foil and heat along side the turkey for 20 to 30 minutes. Allow an extra 30-45 minutes cooking time for stuffed turkeys. Stuffing in turkey should reach 165°F. |
Articles:
Roast Turkey Italian
submitted by Dr. Gary Farr 1/23/2002
Here's a variation on a Thanksgiving tradition, flavored with fresh rosemary, oregano, basil and sage.
Preparation Time: 20 min., Effort: Average
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