ROASTING TIMES FOR TURKEY, FRESH OR FULLY THAWED
Roast on lowest oven rack. Preheat oven: 325 degrees
WEIGHT (LBS) UNSTUFFED (HRS) STUFFED (HRS)
8 to 12 2.75 to 3 3 to 3.5
12 to 14 3 to 3.75 3.5 to 4
14 to 18 3.75 to 4.25 4 to 4.25
18 to 20 4.25 to 4.5 4.25 to 4.75
20 to 24 4.5 to 5 4.75 to 5.25
Always use a meat thermometer to check that the internal temperature of the breast has reached at least 165 degrees (stuffing should also reach 165 degrees). When turkey is removed from the oven, let it stand for 20 minutes before carving. Allow 1-pound of turkey per person. A good rule: Cook it at 325 degrees, 20 minutes per pound. To thaw a turkey in the fridge, allow 24 hrs per 5 pounds. Choose an organically raised turkey.
Stovetop Brown rice Pilaf (or Brown Rice Pilaf Stuffing)
- 2 tablespoons extra virgin olive oil
- 3 medium carrots, diced
- 2 trimmed celery stalks, diced
- 1 medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 2 medium fennel bulbs (cored, with leaves removed), diced
- 3 cups long-grain brown rice
- 1 can (14.5 oz.) low sodium chicken broth
- 3/4 cup dried cranberries
- 1 tsp. dried thyme
- Salt and freshly ground black pepper, to taste
- 4 and 1/4 cups filtered water
On the stovetop, using a large Dutch oven or other oven-proof casserole dish, heat oil over medium heat. Add carrots, celery, onion, bell pepper and fennel. Stir frequently, about 20 minutes or until veggies are tender. Stir in rice, chicken broth, cranberries, thyme, salt and pepper. Add 4 and 1/4 cups water. Bring to a boil then reduce heat to low and cook so that liquid barely simmers. Cook until rice is tender, about 1 hour 15 minutes. Stir bottom of pot occasionally and check that liquid is barely simmering, adjusting heat if necessary. Use organic ingredients when available.
Makes 11 cups or 22 servings.
Nutrition Facts per serving: 133 calories, 2 g total fat (less than 1 g saturated fat), 26 g carbohydrate, 3 g protein, 3 g dietary fiber, 72 mg sodium.