Christmas Turkey

Turkey Timetable
OVEN - 325F (160C)
*note timetable is for THAWED turkeys *

Unstuffed Turkey
4kg/8lb--3 1/2 to 4 3/4 hours
6.5kg/15lb--4 1/2 to 5 1/2 hours
10kg/22lb--5 3/4 to 7 1/4 hours

Stuffed Turkey
4kg/8lb--4 to 5 1/4 hours
6.5kg.15lb--5 1/4 to 6 1/4 hours
10kg/22lb--6 1/2 to 7 1/2 hours

A Christmas dinner with turkey! Here are a few tips in preparing and serving turkey, there may still be several questions on your mind about the safe handing of poultry.
If purchased fresh, immediately store in refridgerator and use within 1 or 2 days of purchase.
If purchased frozen, thaw in original wrapping in cold water about 1 hour per pound (2 hours/kg) changing water often. To thaw inthe refridgerator allow 5 hours per pound (10 hours/kg). A 20 to 24 lb. (9 to 10 kg) turkey will take 2 to 3 days using the refridgerator method.These methods keep the exterior of the turkey chilled while allowing the interior to thaw. Never thaw poultry at room temperature.
Special care is required when handling raw turkey. Prepare turkey all at once, do not prepare other foods at the same time. Use a plastic, not a wooden board. Rinse all utensils, chopping board and dish cloth well with a solution of bleach and water after using (1 Tbsp./15ml bleach to 1 gallon/1L water). Wash hands well with soap and hot water before handling other food.
Stuff turkey just prior to cooking. Pre-stuffed turkeys may harbour and give spoilage organisms a chance to grow.
Stuff and truss. Place breast side up on rack in a shallow pan. Cover with foil tent, leaving open at sides. To finish browning turkey, remove foil before end of cooking time and baste with drippings.
Test for doneness when turkey has been in the oven the minimum cooking time. Press the thick muscle of the drumstick, if it feels soft the turkey is done. If the leg moves easily when you lift or twist, and the juices run clear, these are also good tests for doneness.
A roasting thermometer should be placed in the centre of the stuffing for a stuffed turkey and register 165 degree F (80 degrees C). For an unstuffed turkey, 185 degreesF (90 degrees C) when placed in the thigh. Both stuffed and unstuffed require the same amount of cooking time.
Remove stuffing from the cavity when turkey is cooked and store or freeze any leftovers separately.
To store cooked turkey meat, remove large pieces from the bones and refridgerate or freeze within 1 1/2 hours of serving. If refridgerated use within 3 days, meat will keep up to 2 months in the freezer. Gravy should be used in 2 days refridgerated, or 3 months if frozen.
To estimate the amount of stuffing you will require - ! 1/4 cups (250-300ml) of stuffing should suffice for each kilogram of turkey. Stuff loosley. Keep in mind that large turkeys require less stuffing per kilogram than smaller birds.