Turkey roasting guide

Use the following chart as a helpful guide:

What Size Turkey to Purchase
Type of Turkey	Pounds to Buy
Whole bird	1 pound per person
Boneless breast of turkey	1/2 pound per person
Breast of turkey	3/4 pound per person
Prestuffed frozen turkey	1 1/4 pounds per person – keep frozen until ready to cook

Thawing
In the refrigerator
Place frozen bird in original wrapper in the refrigerator (40 °F or below). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days, or use this chart to help you countdown to the holiday.

Thawing Time in the Refrigerator
Size of Turkey	Number of Days
8 to 12 pounds	1 to 2 days
12 to 16 pounds	2 to 3 days
16 to 20 pounds	3 to 4 days
20 to 24 pounds	4 to 5 days

In cold water
If you forget to thaw the turkey or don't have room in the refrigerator for thawing, don't panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. Cook immediately after thawing.

Thawing Time in Cold Water
Size of Turkey	Hours to Defrost
8 to 12 pounds	4 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

In the microwave
Microwave thawing is safe if the turkey is not too large. Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.

Preparation
The day before Thanksgiving
Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a food thermometer. The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.

Thanksgiving Day
If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the following chart is used. The times listed are for a fresh or thawed turkey in an oven at 325 °F. These times are approximate.

Cooking Time — Unstuffed
Size of Turkey	Hours to Prepare
8 to 12 pounds	2 3/4 to 3 hours
12 to 14 pounds	3 to 3 3/4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours
20 to 24 pounds	4 1/2 to 5 hours

Cooking Time — Stuffed
Size of Turkey	Hours to Prepare
8 to 12 pounds	3 to 3 1/2 hours
12 to 14 pounds	3 1/2 to 4 hours
14 to 18 pounds	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 3/4 to 5 1/4 hours

Use a food thermometer to check the internal temperature of the turkey.
A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Check the safe internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 °F. The stuffing should reach 165 °F, whether cooked inside the bird or in a separate dish.

When turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve turkey.

Storing Leftovers
Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 °F or until hot and steaming.

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QUICK CHART
based on 325 degrees cooking temp...

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10 to 18 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
15 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

Easy pot pie with leftovers

Turkey/Chicken (Leftover) Pot Pie- EZ
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)

Procedure

Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.


<>serves- 4 to 6

Chicken/Turkey Tetrazzini

Chicken or Turkey Tetrazzini

1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan

Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.

* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.

MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.

My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.

Overnight Roast Turkey

The night before serving, wash and clean the completely thawed out turkey. Preheat oven to 500 degrees F. Have ready a cheesecloth large enough to wrap around the turkey or an old white pillow case.
Melt enough butter to coat cheesecloth or pillow case. Place wrapped turkey in roaster. Add 1 cup hot water to bottom and cover with lid or foil. Place in oven; reheat to 500 degrees F and cook for 1 hour. (Do not open oven any time after placing turkey in to cook.)
When 1 hour is up, turn off oven and turkey will be done the next morning. If desired, brown the turkey more by turning oven on at 375 degrees F before serving. The turkey will be very moist and tender.