Serve with some crispy roast potatoes on the side and lashings of gravy.

Roast turkey not stuffed. No need to wash the turkey, pat skin dry with paper towels. Preheat the turkey stuffing how to get crispy stuffing special equipment why it works placing the roasting pan on a preheated baking stone or baking steel helps the legs and thighs cook fast enough to catch up with the breast before it gets a chance to overcook. Place dry bread cubes in a large bowl;

If you want leftovers, i’d go with at least 10 to 12 pounds. Brush turkey generously with butter. Web after the turkey cooks, the carcass and inedible parts are discarded, each person isn’t actually eating 1.50 pounds of cooked turkey meat, but when selecting a frozen turkey, plan on that ratio.

Roast in a preheated 350 f oven for about 30 minutes, or until hot. Place folded piece of aluminum foil inside cavity opening to hold stuffing in place. Take the turkey out of the oven when the thigh meat reaches 165 degrees f.

Insert the thermometer probe into the thickest part of the thigh, away from the bone. Rub skin with butter, then season with salt and pepper. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below).

Rinse turkey inside and out with cold water and pat dry. Roast at 325°f for about 3 hours. Web turkey is relatively low in fat and rich in protein, making it a lean protein.

When done, set the turkey out on the counter and cover loosely with. Web preheat oven to 450 degrees. Stir well and cook for 2 to 3 minutes.