Which is better, Fresh or Frozen?
It is all up to preference. Fresh is ready to cook now, where a frozen will need to be defrosted. Doing this in the fridge is best. Allow one day per 5 pounds to thaw completely. You can soak it in cold water to spead up the process. 30 minutes per pound to thaw it out.
Fresh is also costing about 1.00 more a pound, as I have seen. I just paid .39/lb yesterday for frozen. I put it right into the fridge.
10-18 lbs---Stuffed 3.75-4.5 hrs---unstuffed 3-3.5 hrs.
18-22 lbs------------4.5-5 hrs------------------3.5-4 hrs.
22-24 lbs------------5-5.5 hrs.-----------------4-4.5 hrs.
24-29 lbs------------5.5-6.25 hrs--------------4.5-5 hrs.
To prepare the Turkey, remove the giblets! Then, rinse the bird inside and out. Paper towel dry. If you are stuffing the bird, do it loosely, allowing about 1/2 to 3/4 cups stuffing per pound of turkey. Brush the skin with melted butter or oil. Tie drumsticks together with string. THen insert meat thermometer into the thickest part of the thigh. The thermometer should point towards the body and not touch any bones.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree oven. Bake until the skin is light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remover the tent to brown the skin. You can also use a Turkey bag. This way you don't have to baste it, and keep the bird juicier.
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