本文发表在 rolia.net 枫下论坛Ingredients
• 1 whole turkey
• unsalted butter, softened or olive oil
• Montreal Chicken Seasoning or salt and ground black pepper
• turkey stock or chicken soup
• Bag of Turkey Gravy
• Onion, celery, wine
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels.
3. cut celery to fit the size of roasting pan, chop onion. Put all in the pan and add about 1 to 1½ “ turkey stock, water and white wine mix
4. Place the turkey, breast side up, on top of celery in the roasting pan. Rub the skin with the softened butter or olive oil, and season with salt and pepper or Montreal Chicken seasoning. Position an aluminum foil tent over the turkey.
5. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil for the last 1 hour so the turkey will brown nicely. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C)
6. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
7. remove celery and onion, mix gravy with the sauce left on low heat, stir to make gravy
Roasting times are for a preheated 325 degrees F. oven.
Approximate Roasting Times for Stuffed Turkey
Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours更多精彩文章及讨论，请光临枫下论坛 rolia.net
• 1 whole turkey
• unsalted butter, softened or olive oil
• Montreal Chicken Seasoning or salt and ground black pepper
• turkey stock or chicken soup
• Bag of Turkey Gravy
• Onion, celery, wine
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels.
3. cut celery to fit the size of roasting pan, chop onion. Put all in the pan and add about 1 to 1½ “ turkey stock, water and white wine mix
4. Place the turkey, breast side up, on top of celery in the roasting pan. Rub the skin with the softened butter or olive oil, and season with salt and pepper or Montreal Chicken seasoning. Position an aluminum foil tent over the turkey.
5. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil for the last 1 hour so the turkey will brown nicely. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C)
6. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
7. remove celery and onion, mix gravy with the sauce left on low heat, stir to make gravy
Roasting times are for a preheated 325 degrees F. oven.
Approximate Roasting Times for Stuffed Turkey
Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours更多精彩文章及讨论，请光临枫下论坛 rolia.net
