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Turkey (oven)
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Thaw in refrigerator 1 day/5 pounds |
Or in water 30 minutes/pound
Thaw to 40-45 degrees throughout
Double-Wrap in Foil
Stuff before cooking
Rinse bird and pat dry
If opening has a band of skin across, tuck legs under band
If no band, tie legs together
When bird is 2/3 done - cut skin or string
Open foil for last 20 minutes to brown
20 minutes per pound at 350 degrees
Done: check with meat thermometer
Breast at 165-170 degrees
Thigh at 180-185 degrees
Center of stuffing at 160-165 degrees
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