Cooking Meats

How to cook your Bird

Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2-2.5 inches deep.

Brush or rub skin with oil to prevent the skin from drying and to enhance the golden color.

Insert oven-safe meat thermometer deep into the lower part of the thigh muscle, not not touching the bone.

Place in a preheated 325^oF oven.

When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast.

Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times.

Net Weight (lbs) Un-stuffed (hrs.) Stuffed (hrs.)
10-18 3 to 3.5 3.75 to 4.25

18-22 3.5 to 4 4.5 to 5

22-24 4 to 4.5 5 to 5.5

24-30 4.5 to 5 5.5 to 6.25

The turkey is done only when the meat thermometer reaches the following temperature.

180^oF deep in the thigh; when pierced deeply juices should be clear, not reddish pink

160^oF in the center of stuffing

SUGGESTED COOKING DIRECTIONS
FOR MEDIUM RARE ROASTS

Roast Preheat Temp Min/lb. Max. Time

Tenderloin 325 15 min 1.5 hrs.
Sirloin Strip 325 15 min 2 hrs.
Standing Rib 325 18 min 3.5 hrs
Boneless Rib Eye 325 15 min 2.5 hrs.
Top Sirloin 325 15 min. varies
Face Rump 325 15 min. varies
Eye Round 325 15 min. 1 hour
Boneless Pork 325 30 min. 1.5 hrs.
Boneless Lamb 325 30 min. 2.5 hrs.

*USE A MEAT THERMOMETER FOR BEST RESULTS

A meat thermometer is the only sure test for doneness of meat. The minutes are per pound are only a guide. Size shape. fat covering and initial temperature of the roast influence the cooking period. Insert meat thermometer in center of the thickest part of meat, not touching bone or resting in fat.