Recipe: Foil Tent Roasted Turkey

FOIL TENT ROASTED TURKEY

Reynolds Wrap Heavy Duty Aluminum Foil
8 to 24 pound turkey, thawed
Vegetable oil

Preheat oven to 325 degrees F. Line roasting pan, at least 2 inches deep, with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.

Remove neck and giblets from turkey; rinse turkey and pat dry. Place turkey in foil-lined roasting pan. If desired, loosely stuff turkey. Brush with oil. Insert meat thermometer into thickest part of thigh, not touching bone.

Make a foil tent by placing a sheet of foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan.

Roast turkey until meat thermometer reads 180 degrees F. For approximate roasting times see chart. For stuffed turkey, add 30 minutes to roasting time.

To brown turkey, remove foil tent after 1 hour of roasting.

For easy slicing, cover turkey with foil and let stand 15 minutes.

TURKEY SIZE - COOKING TIME
8 to 12 pounds - 2 1/2 to 3 hours
12 to 16 pounds - 3 to 3 1/2 hours
16 to 20 pounds - 3 1/2 to 4 hours
20 to 24 pounds - 4 to 5 hours
*24 to 28 pounds - 5 to 6 1/2 hours
*28 to 32 pounds - 6 1/2 to 7 hours

For stuffed turkey, add 30 minutes to roasting time.

*Large amounts of drippings will collect in the roasting pans when roasting large turkeys. Check the turkey one hour before the end of the roasting time and remove excess drippings, if necessary, with a baster or ladle. At the end of the roasting time, remove enough drippings to safely lift roasting pan from the oven.

Servings: 10-30
Source: Reynolds Kitchen