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Show Let's Celebrate...A Quick & Easy Holiday Dinner your eye on the clock and your hand on the pocketbook, holiday celebration may seem more than you can handle year. Never fear, however, because up and down the super-aisles super-aisles many quick and easy foods are featured that make a snap. Choose stuffing mixes, canned cranberries and Hi j n rolls and vegetables. They make it easy to balance i !tlon with time and money. ( laen brown roast turkey will still be the focal point feas1, and our uick and easy directions wil1 have the J ready to roast with just six minutes of your time. You choose turkey simply for the sake of tradition but find ,J0U get convenience, nutrition, cost advantage and handy n the process. P'annmg your holiday feast, remember that whole turkeys Ctui Me from six to more than 30 pounds, are available ItarV n and may be prebasted. If you allow one pound ta,, y P person you will have plenty for the dinner and I lh',your favorite leftover recipes. C , ey 18 frozen, leave in original bag and thaw in Jator for 3 to 4 days, (24 hours for each 5 pounds of ,ij n or cover with cold water, changing water frequently (Jur Per pound of turkey). Refrigerate or cook turkey L 88 'tawed. kUr,6 minute turkey, simply follow these easy steps. MPkstic wrap from thawed turkey, remove giblets "drT . om body cavities, rinse turkey inside and out 'J with paper towel, return legs to hock lock or band Voximate Roasting Time In 325 F. Oven ei8ht Unstuffed Stuffed !'l;12lbs- 3to4hrs 4to5hrs 0 16 lbs. 3-l2to5hrs . 4-12 to 6 hrs o 20 lbs. 4-12 to 6 hrs 5-12 to 7 hrs Ut241bs. 5-12 to 6-12 hrs 6-12 to 7-12 hrs Ol,'0r" affecting roasting times are variations in iHm; Spe f rkeys and degree of thawing. These h,Hm """fee it important to begin checking I ttne"ess about one hour before the end of the y' ndednasting time. I n IMP f , Celebrate the holidays with turkey surrounded with your favorite holiday foods. , of skin, tuck tips of wings "akimbo" back of turkey and skewer "ptbreast side up on rack in foil-lined pan Place a tent aluminum foil loosely over turkey to prevent over browning. Place in oven and roast according to chart. Foil tent may be removed last half hour for a final browning. Turkey is done when meat thermometer registers 180 to 1F thick part of drumstick feels soft when pressed w,th fhmh".nd forefinger or drumstick moves easily. Stuffing in a urkev need sic S 165F. to be sufficiently cooked. Ut turkey tand at room temperature for 15 to 20 minutes for easier carving. |