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Roasting Timetable at 325°F
 

Turkey Weight (Unstuffed)	Approximate Cooking Time
8 to 12 lbs.	2 1/2 to 3 1/2 hours
12 to 16 lbs.	3 1/2 to 41/2 hours
16 to 20 lbs.	4 to 5 hours
20 to 24 lbs.	4 1/2 to 6 hours

Add 45 to 50 minutes cooking time if turkey is stuffed. Oven temperatures vary greatly, so cooking times are approximate.

• Choose a fresh turkey. If you must buy a frozen one, allow several days for it to thaw in the refrigerator.
• Smaller birds fit in the refrigerator better and are easier to handle. If you're hosting a big crowd and have two ovens, consider roasting two smaller birds instead of a large one (this also gives you a good excuse to try two kinds of stuffing).
• Be liberal with the seasoning.
• For basting, a wide spoon works even better than a turkey baster, especially at the start when there's little juice.
• To get the turkey out of its roasting pan, stick the handle of a thick wooden spoon in the large cavity between the stuffing (if your bird is stuffed) and the underside of the breastbone. Lift the turkey straight up and out of the pan. If your turkey is very heavy, have someone help you move it to the platter by holding the turkey on both sides with paper towels or kitchen towels.
• Stuffing should be placed in the the turkey immediately before it's inserted into the oven for cooking.
• Use about 3/4 cup stuffing per pound of turkey.
• The turkey is done when the stuffing and/or the breast has reached 160 - 165 degrees. The thickest part of the thigh should register 175 degrees.
• Promptly remove stuffing from cavity and serve immediately.
• Estimate 3/4 to 1 cup of stuffing per person.
• The best pan for cooking a turkey is a heavy-duty roasting plan with about 1 ½ - 2 inch-high sides. A rack makes removing the turkey easier.

This is a mighty stuffing. Bread-based and using ground turkey, currants, apples, and pine nuts, it's full of wonderful flavors and pleasing textural contrasts. It would work beautifully with any roast turkey recipe; extra stuffing, if any, can be baked in pans with the bird, or after; some stock can be ladled onto pan-baked stuffing just before serving it for moistness. This is also great the next day served with cold turkey and chutney.

ingredients 1/2 cup dried currants 1/2 cup apple Juice 1 tablespoon canola or other vegetable oil 1 pound lean ground turkey 2 cups finely chopped onion 6 garlic cloves, minced 1/2 teaspoon red pepper flakes 6 celery stalks (including leaves), finely chopped 2 red bell peppers, cored, seeded, and sliced into thin strips 6 cups day-old cubed French bread (see Note) 2 cups coarsely chopped Italian parsley 1 teaspoon poultry seasoning 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried 1/2 cup chopped fresh basil, or 2 teaspoons dried 4 Granny Smith apples, peeled, cored and cubed 1/2 cup pine nuts, toasted 1/2 cup Chicken Stock, or  good instant or canned broth plus 1/2 cup, heated, for moistening the stuffing (optional). Salt and freshly ground black pepper   Makes about 14 cups

directions In a small bowl, combine the currants and apple juice. Allow the currants to plump, about 25 minutes. Reserve. In a large skillet, heat the oil over medium heat. Add the ground turkey, onion, garlic, red pepper flakes, and celery and saute, stirring, until the turkey is browned and crumbly, about 10 minutes. Add the pepper strips and cook 5 minutes. Drain any fat. In a very large bowl, combine the turkey mixture, bread, parsley, poultry seasoning, rosemary, basil, apples, currants with any remaining apple juice, and the pine nuts. Toss gently. Add the 1 1/2 cups stock and season to taste with the salt and pepper. Spoon into the prepared bird or 2 lightly oiled 9 x 13 x 2-inch pans. If using pans, bake 325°F. until firm, about 40 minutes.   For a moister pan-baked stuffing, drizzle the 1/2 cup of stock over the baked stuffing just before serving Note: Fresh bread that has been dried in a 250°F. oven for 30 minutes may also be  used.

 

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