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Baumann’s Fool-Proof Turkey Cooking

The trick to a great turkey is to keep the breast meat moist without overcooking the legs.

PREP INSTRUCTIONS

Step 1: PREHEAT OVEN TO 325°

Step 2: Remove neck & giblets from the body/neck cavities.

Step 3: Rinse turkey inside and out with cold water. (Baumann’s turkeys are already rinsed for you!)

Step 4: Pat dry with paper towels.

Step 5: Season and stuff the bird.

Step 6: Tuck the wing tips under the back and press/tie back the drumsticks.

PLACE THE TURKEY BREAST SIDE UP IN A SHALLOW 2” DEEP ROASTING PAN

Step 1: Brush the turkey with vegetable oil or melted butter or margarine to prevent drying of the skin.

Step 2: Basting is not necessary. If you prefer, baste once an hour with pan juices.

SHIELD THE BREAST LOOSELY WITH A TENT SHAPED PIECE OF ALUMINUM FOIL

Step 1: This will prevent over browning.

Step 2: Roast the turkey until the meat thermometer registers 185 in the thigh or 170 in the breast.

Step 3: A whole turkey is properly cooked if the leg joint moves freely when the drumstick is rotated and the juices run clean (not pink!)

REMOVE FOIL WHEN APPROXIMATELY 1 ½ HOURS OF COOKING TIME REMAINS

Step 1: This will allow the turkey to brown.

PLACE TURKEY ON WARM PLATTER, COVER IT LOOSELY AND LET STAND FOR 15-20 MIN BEFORE CARVING

Step 1: This allows the juices to settle and make slicing easier.

Raving Reviews

  • "Discovered Baumann's by chance, and now I see them about every time I need any meat, and always when I want something they have already smoked. Their prepared foods and sauces are all very good too. It is all delicious! Jim and Ann and Charlie and TO all are great, and their pricing is fair too. Five stars!"

    Kevin Lynch

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Connect With Us

Baumann’s Fine Meats
8829 Manchester Road
St. Louis, MO 63144 Baumann’s Fine Meats facebook

› 314.968.3080

Open Daily

Monday-Friday 10 – 6
Saturday   9 – 5
Sunday    11 – 4Baumann’s Fine Meats