Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven
1. Remove Casing; Place Turkey In Pans.
2. Brush With Salad Oil Or Shortening.
3. Roast 3-4 1/2 Hours (Baste Occasionally With Drippings) Uncovered Or Until Meat Thermometer Registers A Temperature Of 170F. To 175F. (See Notes 2 And 3).
4. Bring Sauce To A Boil; Reduce Heat; Cover; Simmer About 5 Minutes Or Until Heated Thoroughly.
5. Remove Netting Or Bag. Skin May Be Removed Before Slicing. Slice Turkey
Into 2-2 Oz Portions. Cover Slices Until Served.
6. Serve 1/4 Cup (1 A Ladle) Sauce Over Turkey Slices.
Each Portion: 2 Slices Turkey (4 Oz) Plus 1/4 Cup (2 Oz) Barbecue Sauce.
Directly Into Roasting Pan. Omit Step 2.
2. When Roasted, Remove From Oven; Let Stand At Least 2-30 Minutes To Absorb Juices And For Best Results In Slicing.
3. Turkey Roasted From The Frozen State Will Require 1-2 Hours Longer Cooking Time.
4. In Step 3, If Convection Oven Is Used, Roast 325F. 3-4 1/2 Hours Or Until Meat Thermometer Registers 170F.-175F. On High Fan, Closed Vent.
5. In Step 3, Cooking Time Will Vary Depending On Diameter Of Turkey.
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