Turkey Recipe

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Our turkeys cook differently than most turkeys simply because have less fat. But the flavor is over charts! Scott Sechler suggests preparing your stuffing and turkey separately.

For sizing, a standard guideline for serving is 1.5 to 2.0 pounds per person.

for Basting

8-12 lbs. at 2-3 hours

12-16 lbs. at 3-4 hours

16-20 lbs. at 4-5 hours

20-24 lbs. at 5-6 hours

24-28 lbs. at 6-7 hours

28-32 lbs. at 7-8 hours

These are estimated cook times. All of our turkeys use a pop-up timer. When the timer happens, work with a meat thermometer to discover the internal temperature within your turkey to make certain it is 173° F. Add 1/2 hour for stuffed turkey

Turkey Preparation

Preheat oven to 425°F.

Rinse turkey inside and outside. The turkey needs to be refrigerator temperature. The colder the bird, the longer it may need to cook.

If you prepare your stuffing separately, you really should place onion quarters, celery stalks, parsley, thyme, salt and pepper inside turkey before roasting to include flavor and richness to your drippings.

Cut cheesecloth to your length which will cover the turkey and unfold it to some single thickness.

Melt butter and add spices.

Put the cheesecloth in the saucepan, thoroughly saturating it.

Place your turkey from the pan, breast-side up.

Place the pan within the oven, minimizing temperature to 325 degrees

In the Oven

After a quarter-hour, drape the butter-soaked cheesecloth over your bird, completely covering it.

After an hour, baste turkey every quarter-hour to keep the cheesecloth moist

Remove the cheesecloth going back 30 minutes of roasting time for it to crisp skin.

Let the turkey sit for twenty minutes after removing on the oven. It will permit the juices being evenly absorbed as well as the meat will slice easier.

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