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Reynolds Wrap® Heavy Duty Aluminum Foil
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8
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to 24 pound turkey,
thawed
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Vegetable oil
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PREHEAT oven
to 325°F. Line roasting pan, at least
2 inches deep, with Reynolds Wrap Heavy Duty Aluminum Foil; set
aside.
REMOVE neck and giblets from turkey;
rinse turkey and pat dry. Place turkey
in foil–lined roasting pan. If
desired, loosely stuff turkey. Brush
with oil. Insert meat thermometer into
thickest part of thigh, not touching bone.
MAKE a foil tent by placing a sheet
of foil over turkey, leaving 1 inch between top of turkey and foil tent
for heat circulation. Crimp foil onto
long sides of pan.
ROAST turkey until meat thermometer
reads 180°F. For approximate roasting
times see chart. For stuffed turkey, add
30 minutes to roasting time. To
brown turkey, remove foil tent after 1 hour of roasting. For easy slicing, cover turkey with foil and
let stand 15 minutes.
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TURKEY SIZE
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COOKING TIME
|
|
8 to 12 pounds
|
2 1/2 to 3 hours
|
|
12 to 16 pounds
|
3 to 3 1/2 hours
|
|
16 to 20 pounds
|
3 1/2 to 4 hours
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20 to 24 pounds
|
4 to 5 hours
|
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*24 to 28 pounds
|
5 to 6 1/2 hours
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*28 to 32 pounds
|
6 1/2 to 7 hours
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*Large amounts of drippings will
collect in the roasting pans when roasting large turkeys. Check the
turkey one hour before the end of the roasting time and remove excess
drippings, if necessary, with a baster or
ladle. At the end of the roasting time, remove enough drippings
to safely lift roasting pan from the oven.
Nutrition per 3 oz. cooked serving:/span
Number of Servings: 10-30
Nutrition Information:
(Per Serving)
| calories | | 134 |
| grams fat | | 3 |
| % calories from fat | | 21 |
| milligrams cholesterol | | 83 |
| milligrams sodium | | 57 |
| grams carbohydrates | | 0 |
| grams fiber | | 0 |
| grams protein | | 25 |
| grams sugar | | 0 |
