ROAST TURKEY

Ingredients

Ingredient Weight Measure Issue
TURKEY,WHOLE,READY-TO-COOK,RAW 65 lbs
SALT 7-5/8 oz 3/4 cup
SHORTENING,VEGETABLE,MELTED 7-1/4 oz 1 cup

Method

1 Remove bands from legs; open turkey cavity. Cut off wing tips.
2 Wash turkey thoroughly inside and out, under cold running water. Drain well.
3 Rub cavity with salt.
4 Tuck legs and tail into cavity. Place in roasting pans, breast side up. Turkeys should not touch each other.
5 Rub skin with salad oil or melted shortening. DO NOT ADD WATER.
6 Insert meat thermometer in center of inside thigh muscle of smallest bird.
7 Roast uncovered. CCP: Internal temperature OF ALL TURKEYS must reach 165 F. or higher for 15 seconds.
8 Baste frequently with drippings. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
172 cal 0 g 27 g 7 g 69 mg 901 mg 23 mg

Portion

4 Ounces

Yield

100


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