Nell B. Nichols

Perfect Roast Turkey

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Prepare the Turkey
Thaw bird if frozen. Let it thaw unwrapped in refrigerator 2 to 4 days, depending on size. Or if package is watertight, place it under running cold water until bird is pliable, 2 to 6 hours. Rinse inside and out with cold water, drain and pat dry with paper towel. Stuff if you wish. Shake bird to settle stuffing, but do not pack it Truss turkey; brush with fat.
To Roast Turkey

In Open Pan: Place breast side up on rack in shallow pan. Do not cover pan or add water. Cover turkey loosely with foil; then press the foil tightly at ends of drumsticks and neck; do not let foil touch top or sides of bird. Cook in slow oven (325°); lift foil to baste occasionally with fat (optional). This way of cooking gives the most attractive roast turkey for carving at the table. • When turkey is two thirds done (see Roasting Guide), cut band of skin or cord that holds drumsticks against turkey. This shortens cooking time by letting heat penetrate to inside of thighs. If you use a meat thermometer, insert it now (see directions) and continue roasting.