HERB’S TIPS FOR ROASTING YOUR
PETERSON FARM TURKEY
When your turkey arrives at Herb’s it has a flash freeze on the outside layer. This is required by the Department of Agriculture to keep bacteria from forming and to keep your turkey fresh during transportation. The inner part of your turkey is not frozen, so it just takes a little thawing for the outside layer. Our suggestion is to set in cold water until the outside feels soft and free of ice. Remember to remove the wrapped contents inside of turkey.
STUFFING A TURKEY:
To discourage potentially harmful bacterial growth, don’t pre-stuff your turkey. Mix and stuff ingredients immediately before roasting. Stuff lightly. Allow ¾ cup stuffing per pound of turkey.
ROASTING YOUR TURKEY:
Place turkey breasts up on a rack in a shallow roasting pan. Do not add water. Cover turkey with loose tent of aluminum foil. Remove foil 30 minutes before roasting is done. Test with a reliable meat thermometer. This is the only way to be sure!
FINAL TEMPERATURE FOR SAFETY AND DONENESS IS:
180 DEGREES IN THIGH AND
AT LEAST 165 DEGREES IN BREAST AND STUFFING.
Juices should be clear, not pink. Do not cook turkey overnight or par cook the day before! Test temperature several times while roasting. Over-cooked turkeys are dry, tough and pasty in texture.
UNSTUFFED STUFFED
WEIGHT (PER HOUR) (PER HOUR)
10 to 12 LBS. 2½ to 3 3 ½ to 4
12 to 16 LBS. 3 to 4 ½ 3 to 4 ½
16 to 20 LBS. 4 to 5 5 to 6
20 to 24 LBS. 5 to 6 6 to 7
24 to 28 LBS. 5 ½ to 7 6 ½ to 8