Turkeys

Always take safe precautions when defrosting the bird if frozen.  You may defrost it in the refrigerator which can take up to 4 days or more if it is a larger bird (20 lbs +).  Or you may place in a cleaned sink with cold water covering it, changing the water every half hour or so until thawed out.

Place the turkey in a roasting pan with a raised/dented bottom or add a cookie rack to the pan so the turkey does not touch the bottom of the pan directly, (the turkey should have space to drip juices down into) cook it for 20 minutes at 475F.

After 20 minutes, lower the temperature to 250F.
Cook the turkey for 20 additional minutes, for every pound.

 To test if done, use a meat thermometer on the interior breast, thickest part, (careful as not to go through the breast into the inside cavity of the bird) the breast meat should read a temperature of 170F and the thigh should be at 180F.

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