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Timing the Turkey
From: Albion Land Timing the Turkey
15-20 minutes per pound, at about 350 Fahrenheit. 2003 ADDENDA: I got one about 8 kilos, which I make to be 18 pounds, mas o menos. I need to know temperature (preferably in centigrade) and time. American style, I remember it being something about so many minutes per pound, plus something. Also assume best thing to do is wrap it in foil and baste it occasionally. Thanks in advance for your help. From: Gary D. Gooch "Joy of Cooking" says 325 F, which would be 90 C. They say roast until the thickest part of the thigh registers 175 to 180 F (79.4-82.2 C), 10 to 12 minutes per pound if the bird isn't stuffed, 12 to 15 minutes per pound if it is. Stuffing temp should reach at least 160 F (71.1 C) to be safe to eat. Or here's a Betty Crocker link to a roast turkey recipe: http://www.bettycrocker.com/recipes/recipe.asp?rid=33672 The temperature conversion from F to C is simple, if you have a calculator. Subtract 32 from the Fahrenheit temperature, then multiply by 5 and divide by 9. ----------- From: Ken Peck From: Gary From: Mimi From: Albion |