Christmas Turkey

Turkey info for Christmas, Thanksgiving and other Holidays.

Submitted to [world_famous_recipes] mailing list by Bernie

What Size Turkey Do I Need

For your turkeys weighing less than 12 pounds, plan to purchase 1 pound per person.

If your turkey weighs more than 12 pounds, you will only need 3/4 pound for each guest.


Boneless breast of turkey allow 1/2 pound per person; Breast of turkey 3/4 pound per person.


Generally a 16-20 pound turkey will feed 10 with leftovers. Figure on a 20-24 pound turkey for 16 people.


How Long Should I Cook It?


Weight (pounds) Unstuffed Cooking Time (hours) Stuffed Cooking Time (hours)

8 to 12 ----------------- 2 3/4 to 3 --------------------------------- 3 to 3 1/2

12 to 14 --------------- 3 to 3 3/4---------------------------------- 3 1/2 to 4

14 to 18 --------------- 3 3/4 to 4 1/4---------------------------- 4 to 4 1/4

18 to 20 --------------- 4 1/4 to 4 1/2 ---------------------------- 4 1/4 to 4 3/4

20 to 24 --------------- 4 1/2 to 5---------------------------------- 4 3/4 to 5 1/4

Source: USDA


For additional turkey help and ideas call the following hotlines.

Reynolds: (800) 745-4000
USDA Meat and Poultry Hotline: (1-800) 535-4555
Recorded messages 24 hours a day. Home economists and registered dietitians are available to answer questions from 10 a.m. to 4 p.m. eastern time.

Special holiday hours from 8 a.m. to 2 p.m. eastern time.

You Did Want Leftovers, Right?
Store your leftovers promptly and properly.

Do not leave the remains of the feast out for more than two hours.

Separate all leftovers into shallow containers to allow for quick cooling.

Refrigerate or freeze promptly.

Stuffing should be removed from the turkey during the meal. Place the leftover stuffing in a separate container from the turkey and gravy. Use the stuffing and gravy within two days.

Remove remaining turkey meat from bones and prepare for freezing or plan to use within 2-3 days.

Use frozen turkey within 6 months.

Reheat leftovers to 165 degrees. Boil any soups or sauces.

Ten Steps to a Perfectly Roasted Turkey

If your turkey pan has been stored since you last time the holiday dinner was held at your house, wash it in hot, soapy water. You can use the disposable foil pans but double them up as they are usually too flimsy to hold large, heavy turkeys.

Preheat the oven to 350° F (175° C).

Look for a paper-wrapped lump inside the turkey, usually stuffed in the cavity. These are the giblets. Toss these into a plastic bag and store them in the refrigerator until you're ready to use them to make gravy stock or discard them.

Rinse the bird inside and out with running water in a freshly cleaned and sanitized sink. Lay out a thick layer of paper towels to set the turkey on and let drain briefly. Pat dry with paper towels.

Stuff the turkey loosely with freshly prepared stuffing if you do not want to cook the stuffing in a separate dish.

Place the bird, breast side up, on a rack inside your clean pan and brush or rub the skin with oil, melted butter or whatever your recipe suggests. Now either tie the drumsticks together with string or tuck them under the skin to keep them from flopping around.

Insert a reliable meat thermometer in the thickest part of the turkey's inner thigh. Make sure is not touching bone and is pointed toward the body. Otherwise, you can use an instant-read type thermometer, which does not go in the oven but will be used later.

In a couple of hours, when the turkey is about 2/3 of the way done cooking, the skin has a light golden tan and turkey aroma is in the air, tear off a piece of lightweight aluminum foil and make a tent over the breast to prevent dryness.

About 30 minutes before the scheduled finish time, start checking the turkey with the thermometer. The turkey is done when the thermometer reaches 180-185° F. If the turkey is stuffed, be sure to take the temperature of the stuffing too, which should read 160-165° F. Refer to the table above for approximate cooking times. When the turkey has passed the temperature test, remove the foil and place it on a serving platter to stand for 20-30 minutes before carving.