Hi Minnie! If the Search function is working, you might want to try looking for posts with "turkey" in them. People always have great ideas - and are very different!
How much do you need? Good old Betty Crocker says "When buying turkeys under 12 lbs, allow 3/4 to 1 lb per serving.. For heavier birds, 12 lb & over, allow 1/2 to 3/4 lb per serving."
How long do you roast it? Again from Betty . . . she has a talbe for various weights. The internal temp is always 185 & you need to check it in the thigh muscle - make sure you don't hit a bone. Also, the cookbook only says to put a tent of aluminum foil loosely over the top. Easiest clean-up calls for doing it in a bag - which I believe affects the time. I do mine in a covered roaster & it ALWAYS takes less time than the table. Also, I start mine at 400 for 20 - 30 min & then reduce to 325 - again, it takes less time.
6 - 8 lb 3 - 3 1/2 hrs
8 - 12 lb 3 1/2 to 4 1/2 hrs
12 - 16 lb 4 1/2 to 5 1/2 hrs
16 - 20 lb 5 1/2 to 6 1/2 hrs
What to put on it? My favorite things so far (and I've tried a bunch!) . . . rub inside & out with Kosher salt, then a mixture of lemon pepper, thyme & garlic (a tiny bit of garlic.) Then I squeezed lemon juice over the whole bird & in the cavity. (This was for when I wasn't stuffing it.) If you have a fresh lemon, put a couple slices under the skin & toss the leftover lemon in the cavity. Of course, it's really good without a bunch of stuff on it, too.
Tips? Don't stuff the bird until it's ready to go in the oven. Remove all stuffing from the bird & meat from the bones immediately after your meal. Do NOT store the bird with stuffing still in it.
Deb
