The Perfect Turk

• Buy non-frozen turkey (ideal 12-15 lbs)
• (Not tried yet, but may be good with a brine soak 24-48 hours prior to roasting)
• Remove turkey from fridge. Take out of plastic and remove thermometer, plastic leg holder, etc. Raise to room temp before cooking (3-5 hrs before, remove from fridge).
• Rinse inside and out and put in pan, cover loosely with towel so it doesn't dry out.
• Remove wing tips by cutting at joint.
• Remove giblets, neck, and use for gravy or making broth.
• Cook in a pan that turkey won't touch the edges.
• Preheat oven to 500F - put rack on 2nd shelf from the bottom.
• Salt & pepper skin.
• Put breast down, legs toward oven back.
• Don't touch while cooking (or open oven!)
• If smoking, pour water in pan.
• Roast until leg wiggles - skin might be taut.
• Let sit 20 min, then carve.

Weight: Stuffed: Unstuffed:

9 lbs. 1:45 1:15

12 lbs. 1:50 1:20

15 lbs. 2:30 2

20 lbs. 3:30 3