Thanksgiving for 4
Source: website
Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed.
1. To thaw, place in fridge for 2 days prior to cooking.
2. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook.
3. Cook within four days of thawing.
4. Remove plastic netting and wrapper from roast. Leave inner string netting on (this holds the roast together during roasting).
5. Refrigerate gravy packet until ready to use.
6. Drain juices and lightly pat with paper towels. Lift string netting and shift position on roast to make removal easier after cooking.
7. Cover roast with non-stick cooking spray. Additional basting is not necessary
8. Preheat oven to 325 degrees
9. Place turkey on roasting pan and roast for 2 hours thawed or 3 hours from frozen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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