Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven

1. Remove Casing; Place Turkey In Pans.

2. Bruch With Salad Oil Or Shortening.

3. Rost 3 To 4 1/2 Hours (Baste Occasionally With Drippings) Uncovered Or Until Meat Thermometer Registers A Temperature Of 170 F. To 175 F. (See Notes 2 And 3).

Directly Into Roasting Pans. Omit Step 2.

Minute To Absorb Juices And For Best Results In Slicing.

Slicing Slice Turkey Into 2-2 Oz Portions. Cover Slices Until Served. Reserve Juice For Gravy.

Longer Cooking Time.

1/2 Hours Or Until Meat Thermometer Registers 170 F. To 175 F.

Turkey. Roast Turkey Time For Roasting Turkeys (Unstuffed) Weight Oven Cooking Convection Convection Of Turkeys Temperature Time (Hours) Oven Temperature Oven Time (Hours) 8 To 12 Lb 325 F. 3 To 4 300 F. 2 1/4 To 3 12 To 16 Lb 325 F. 3 1/2 To 4 1/2 300 F. 2 3/4 To 3 1/2 16 To 20 Lb 325 F. 4 To 5 300 F. 3 To 3 3/4 20 To 24 Lb 325 F. 4 1/2 To 5 1/2

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 To 32 16 To 24 Lb 33 To 50 (About 2 Servings Per Pound) 300 F. 3 1/2 To 4 1/4 For Best Results In Slicing, Allow