Traditional Holiday Turkey -- Quad-Cities Online Recipe Book
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Main Dishes:

Traditional Holiday Turkey

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Ingredients

Heavy duty aluminum foil
8- to 24-pound turkey, thawed
Vegetable oil

Instructions

Preheat oven to 325 degrees. Line a roasting pan, at least 2 inches deep, with 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 the 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 degrees. Approximate roasting times are: 2 1/2 to 3 hours for 8- to 12-pound turkey; 3 to 3 1/2 hours for 12- to 16-pound turkey; 3 1/2 to 4 hours for 16- to 20-pound turkey and 4 to 5 hours for 20- to 24-pound bird. For stuffed turkey, add 30 minutes to roasting time.

To brown turkey, remove foil tent after 1 hour of roasting. Makes 8 to 32 servings.

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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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