Fresh Turkey from mcGonigle’s
Salt & pepper
Rinse your fresh turkey, inside and out. Stuff dressing mixture into the large cavity between the legs and the smaller cavity on the opposite end. Leave room for the stuffing to expand. Tie legs together with string or thread. Place the bird in a large roasting pan. Salt and pepper the top liberally. You can also use other common savory herbs. I like to use poultry spice which is a mix of sage and other spices, a little ginger, garlic and thyme. Cut a piece of cheesecloth large enough to double over a couple of times and fit over the turkey. Soak it in melted butter and cover the turkey with it. Add one inch of chicken broth to the bottom of the pan. (I use the giblets, neck, wing tips and tail to make a turkey stock which I start the night before. But chicken broth works great too.) Form a tent of foil, open at both ends, over the turkey. Bake at 325 degrees, basting often with the pan juices. Remove the foil about 2/3 of the way through the cooking time. Rough time estimates are provided below. Every oven cooks a little differently…use a meat thermometer in the thickest part of the thigh for the most accurate reading. You are looking for a reading of about 170 degrees. (safe temperature for poultry is 180. The temperature will continue to rise as the turkey rests) Remove the turkey from the oven and let rest for 20-30 minutes before slicing. Cooking Time:8-12 lb Turkey, 3 1/2 –4 hours, stuffed, 3-3 1/2 hours unstuffed.12-16 lb, 4-4 1/2 hours, stuffed, 3 1/2-4 hours, unstuffed.16-20 lb, 4 1/2-5 hour, stuffed, 4-4 1/2 hour, unstuffed.20-24 lb, 5-6 hours, stuffed, 4 1/2-5 hour, unstuffed.24-28 lb, 5 1/2-6 1/2 hour, stuffed, 5-6 hour, unstuffed.