Get turkey on the table
Published: Wed, Nov. 19, 2008 12:00AM
Modified Wed, Nov. 19, 2008 06:49AM
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closeThis year, we're offering something new for your Thanksgiving feast. Our sister paper, The Charlotte Observer, produces a Thanksgiving guide each year. The Charlotte Observer's food editor, Kathleen Purvis, was nice enough to share. (You might be noticing Purvis' byline in this section more and more this year. We're lucky to have her.)
Our guide offers inspiration for food lovers' favorite holiday:
Schedules to get you through the big dinner.
Turkey roasting times
Recommended cooking times at 325 degrees, according to the U.S. Department of Agriculture. (Adjust if you're following a recipe that calls for a higher temperature or for starting the turkey at a higher temperature and reducing the heat later in the cooking time. Never cook turkey at less than 325 degrees.)
8 to 12 pounds: 3 to 3
hours stuffed; 23/4 to 3 hours unstuffed
12 to 14 pounds: 3 to 4 hours stuffed; 3 to 33/4 hours unstuffed
14 to 18 pounds: 4 to 41/4 hours stuffed; 33/4 to 41/4 hours unstuffed
18 to 20 pounds: 41/4 to 43/4 hours stuffed; 41/4 to 4 hours unstuffed
If you need help
Here's where to call or get information when the holiday meal isn't cooking like you planned.
USDA Meat & Poultry Hot Line: 888-674-6854, www.fsis.usda.gov
Butterball Turkey Talk Line: 800-288-8372, www.butterball.com
National Turkey Federation: www.eatturkey.com
Reynolds Turkey Tips Hotline: 800-745-4000, or www.reynoldskitchen.com
Related Content
More Lifestyles
Shopping lists and a collection of favorite recipes.
Cooking times and tips for turkey handling and food safety.
Emergency numbers and Web sites for last-minute help.
Recipes
Butternut Squash With Onions and Pecans
Get it all with convenient home delivery of The News & Observer.
Andrea Weigl
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