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.