Cooking time varies depending on your oven, the size of the bird. We usually purchase a kosher turkey which is pre-brined, thus eliminating the need to brine. A general rule of thumb for an unstuffed turkey is 15-20 minutes per pound at 325 degrees. How much meat per person? Figure on 1 pound per person, which allows for bones and leftovers. NUTRITION NOTE: Calculations are for one pound of turkey meat per person. This includes bones. Most portions will be 4 to 6 ounces.
Servings: 12 people
- 12 pounds Turkey
- 4 ounces Butter diced
- 1 Tablespoon Kosher salt
- 2 Lemons cut into wedges
- 1 bunch Fresh herbs rosemary, thyme or oregano
Pre-heat oven to 325 degrees F.
Wipe turkey dry and remove giblets. There is no need to rinse! (see information in post)
Carefully separate skin from turkey with your fingers. Slide some butter and salt under the skin of the turkey.
Fill cavity of bird with lemon wedges, herbs and more salt.
Melt remaining butter and pour over bird. Baste turkey every 30 minutes (if desired)
Roast until thermometer inserted in thickest part of thigh registers 165 degrees F.
Remove from oven and tent with foil and allow to rest 20 minutes.
Serving: 1g | Calories: 529kcal | Carbohydrates: 2g | Protein: 70g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 252mg | Sodium: 1013mg | Potassium: 773mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg