Servings: 100 Portions (2 Pans)
Portions: 3 Slices (4-1/2 Ounces) Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
Turkey, boneless, raw, tied or netted, thawed
Butter or margarine, melted
Remove casing and place turkey in pans. Brush with butter or margarine. Roast 3-1/2 to 4 1/2 hours or until meat thermometer registers an internal temperature of 170 degrees F. to 175 degrees F.
NOTE:
Turkey packaged in roasting bags or film should be placed directly into roasting pan.
When roasted, remove from oven and let stand at least 30 minutes, preferably 1 hour, to absorb juices and for best results in slicing.
Remove strings, netting, or bag. Skin may be removed before slicing. Slice turkey in thin slices with meat slicer or sharp knife. Cover slices until served. Reserve juices for gravy.
40 lb turkey, boneless, raw, molded, may be used. Do not remove foil wrapper. Roast by slow method (250 degrees F. for 7 to 8 hours) or by fast method (450 degrees F. for 3 to 4 hours). Open foil during last 30 minutes of roasting and brush with butter or margarine.
Tied or netted Turkey rolls may be wrapped in foil and cooked as in Note 4.
Turkey roasted from the frozen state will require 1 to 2 hours longer cooking time.