Pan: 18 By 24-Inch Roasting Pan Temeprature: 325 F. Oven

1. Remove Bands From Legs; Open Turkey Cavity. Cut Off Wing Tips.

2. Wash Turkey Thoroughly Inside And Out, Under Cold Running Water. Drain Well.

3. Rub Cavity With Salt.

4. Tuck Legs And Tail Into Cavity. Place In Roasting Pans, Breast Side Up. Turkeys Should Not Touch Each Other.

5. Rub Skin With Salad Oil Or Melted Shortening. Do Not Add Water.

6. Insert Meat Thermometer In Center Of Inside Thigh Muscle Of Smallest Bird.

7. Roast Uncovered Until Meat Thermometer Registers 180 F. To 185 F. (See Timetable.)

8. Baste Frequently With Drippings.

Dressing Or Soup.

Large Turkeys, 16 Lb And Over - 2 To 3 Days; Small Turkeys, Under 16 Lb - 1 To 2 Days.

Birds.

By Grasping Bone; If Joint Moves Easily, The Ligaments Are Tender And Meat Is Done.

Food Service Aluminum Foil.

Timetable For Roasting Turkeys (Unstuffed) Weight Oven Cooking Convection Convection Of Turkeys Temperature Time (Hours) Oven Temperature Oven N Time (Hours) 8 To 12 Lb 325 F. 3 To 4 300 F. 2 1/4 To 3 12 To 16 Lb 325 25 F. 3 1/2 To 4 1/2 300 F. 2 3/4 To 3 1/2 16 To 20 Lb 325 25 F. 4 To 5 300 F. 3 To 3 3/4 20 To 24 Lb 325 25 F. 4 4 1/2 To 5 1/2 300 F. 3 1/2 To 4 1/4 For Best Results In Slicing, Allow To Stand 30 Minutes. Serving Per Turkey Ready-To-Cook Weight Number Of Servings 8 To 12 Lb 10 To 20 12 To 15 Lb 20 20 20 20 20 To 32 16 To 24 Lb 33 To 50 (About 2 Servings Per Pound)