COOKING SUGGESTIONS FOR TURKEY

Rinse turkey with cold water and drain. Apply soft butter to skin surfaces, spreading a light coating evenly with brush. Sprinkle breast and legs with seasonings such as paprika, ground pepper and poultry seasoning.

Preheat oven to 350 degrees. Roast turkey in uncovered pan for time indicated on Roasting Chart. When turkey is golden brown, place a tent of foil over the turkey loosely to avoid over-browning.

Insert meat thermometer into the breast not touching bone. A reading of 174 degrees to 176 degrees means the turkey is done.

Carving: After removing turkey from oven, allow it to set for at least 30-40 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.

Stuffing: Do not stuff your turkey until ready to place it in the oven. Stuff loosely, allow about 3/4 cup of stuffing per pound of turkey. Be sure all meat products in the stuffing are thoroughly cooked before placing in bird.

Non-Stuffed: For extra flavoring, place a sweet onion, celery, carrots, parsley and or garlic in turkey cavity.

ROASTING CHART

ROASTING AT 350 DEGREES IN UNCOVERED PAN

8-12 LB................….	2.......TO 2-1/2 HOURS.
12-16 LB...................	2-1/2 TO 3-1/4 HOURS
16-20 LB...................	3-1/4 TO 3-3/4 HOURS
20-24 LB...................	3-3/4 TO 4-1/2 HOURS

REMEMBER: EACH TIME OVEN DOOR IS OPENED VALUABLE ROASTING TIME IS LOST.

Turkey Broth: Bones can be saved and cooked in water with onion, celery, and parsley. Cook for 3 hours. Drain through strainer and refrigerate; skim off fat and use with soups or freeze.