Free Range Turkey Notes
We don’t always have a free range, but they’re nice now and again. A free range turkey browns early, so tent it loosely with foil once it’s brown to keep it moist.
Brush the skin with oil at the start.
Set oven to 325 degrees
16 to 20 lb. – 5 to 5 1/2 hours
20 to 24 lb – 5 1/2 to 6 hours
24 to 28 lb. – 6 to 6 1/2 hours
30 to 32 lb. – 7 hours or a bit more
For a 4 p.m. dinner, start a 32 lb. bird at 9 a.m.
A 24 lb. bird would be plenty for 18 people.
Meat thermometer – insert in large meaty muscle inside thigh.
It’s done at 180 to 185 degrees
Make sure the leg bone really wiggles – it looks done before it
really is.
Leave the bird out for 20 to 30 minutes before carving, while you make the gravy and mashed potatoes, and get someone to pour you a nice glass of wine.
Brush the skin with oil at the start.
Set oven to 325 degrees
16 to 20 lb. – 5 to 5 1/2 hours
20 to 24 lb – 5 1/2 to 6 hours
24 to 28 lb. – 6 to 6 1/2 hours
30 to 32 lb. – 7 hours or a bit more
For a 4 p.m. dinner, start a 32 lb. bird at 9 a.m.
A 24 lb. bird would be plenty for 18 people.
Meat thermometer – insert in large meaty muscle inside thigh.
It’s done at 180 to 185 degrees
Make sure the leg bone really wiggles – it looks done before it
really is.
Leave the bird out for 20 to 30 minutes before carving, while you make the gravy and mashed potatoes, and get someone to pour you a nice glass of wine.