| A ten pound turkey will feed about seven people and | | | | At 325 degrees Fahrenheit you will need to cook a |
| take about eight cups of stuffing. A fifteen pound | | | | 10-15 pound turkey from 3 3/4 to 4 ½ hours, and |
| turkey will feed about ten people and require about | | | | a 20 pound turkey from 4 ½ to 5 hours. Your |
| twelve cups of stuffing. A twenty pound turkey will | | | | supper should be served a half hour after that to give |
| feed about thirteen adults and require 15 cups of | | | | the turkey a chance to rest and you a chance to |
| stuffing to fill the cavities. | | | | make gravy and put the food on the table. If you like, |
| To thaw a turkey in the refrigerator, it will take about | | | | you can count backwards from the time you wish to |
| 24 hours for every five pounds. For the water bath | | | | serve to get an idea when you should begin. If you |
| method of thawing, make sure the turkey is in a | | | | wish to serve at 3 p.m., for example, the turkey should |
| sealed bag and place it in cold water. Change the cold | | | | be out of the oven by 2:30. If it is a 15 pound turkey, it |
| water every 30 minutes. It will take about 30 minutes | | | | should go into the oven at 10 a.m., and you will probably |
| for every pound of turkey to thaw. | | | | need an hour to prepare the stuffing and stuff the bird, |
| For safety, be sure to wash carefully with soap and | | | | so you should begin at 9 a.m. |
| hot water everything that touches the raw turkey, and | | | | If you are able to use a meat thermometer, insert it to |
| wash anything that has touched anything that touched | | | | the thickest part of the thigh near the breast, but avoid |
| the raw turkey. Do not, for instance, touch other areas | | | | touching the bone. The thermometer should be 180 |
| or items when you have just touched the raw turkey. | | | | degrees when the turkey is done. |