Servings: 100 Portions
Portions: 3 Slices (4 Ounces) Each
Pan Size: 18 by 24-inch Boasting Pan
Temperature: 325 degrees F. Oven
65 lb. turkey, Ready-to-cook
3/4 cup (8 oz) salt
4 tablespoon (1 oz) pepper, black
2 cups (1 lb) butter or margarine
Wash turkey thoroughly inside and out under running water. Dry thoroughly. Rub cavity with salt and pepper. Place turkeys, breast side up, in pans without crowding. Rub skin thoroughly with butter or margarine. DO NOT ADD WATER. Insert meat thermometer in center of inside thigh muscle. Roast uncovered 5 to 6 hours, depending upon size, or until meat thermometer registers 180 degrees to 185 degrees F. Baste occasionally with drippings.
NOTE:
Frozen ready-to-cook turkey must be completely thawed prior to cooking. Place frozen turkey in refrigerator to permit gradual thawing; heavy turkeys, 18 lbs and over-2 to 3 days; lighter turkeys, under 18 lb – l to 2 days.
Use V-shaped racks in roasting pans, if available.
If no thermometer is available, move the leg by grasping the end bone; if the joint moves easily, the ligaments are tender and the meat is done.
TIMETABLE FOR ROASTING TURKEYS
UNSTUFFED @ 325 degrees F.
8 to 12 lb (3 to 3-1/2 hours)
12 to 16 lb (3-1/2 to 4-1/2 hours)
l6 to 2l lb (4-1/2 to 6 hours)
21 to 24 lb (6 to 7 1/2 hours)