Your Guide to the
Perfect Turkey Dinner
How Much to Order
Hen/Turkey
Serves
Other Dishes
Serves
10-11 lb fresh hen turkey
6-10 people
1 pt mashed potatoes
2-4 people
11-13 lb fresh hen turkey
8-12 people
1 qt homestyle green beans
4-6 people
13-14 lb fresh hen turkey
10-14 people
1 qt savory herb dressing
4-6 people
16-18 lb fresh tom turkey
12-16 people
1 pt homemade turkey gravy
4-6 people
18-20 lb fresh tom turkey
14-18 people
4-6 people
20-22 lb fresh tom turkey
16-18 people
1 pt homemade cranberry
walnut relish
22-24 lb fresh tom turkey
20-24 people
9” pie
6-8 people
24-26 lb fresh tom turkey
22-30 people
What You Need to Roast Your Turkey
Fresh Turkey from McGonigle’s
Ginger
Butter
Garlic
Salt & pepper
Thyme
Poultry spice
Cheesecloth
Prepare Your Bird
Before
you can enjoy the fruits of your labor, you first must prepare. Start by rinsing
your fresh turkey from McGonigle’s Market, inside and out. Next stuff your dressing into
the large cavity between the legs, as well as the smaller cavity on the opposite end. But
don’t overpack. Stuffing will expand, so leave a little wiggle room in there.
Next, tie the bird’s legs together with string before placing it in a large roasting pan.
Now it’s time to add your spices and herbs. Liberally salt and pepper your bird, and add in
some poultry spice (a mix of sage and other spices), some ginger, garlic, and thyme. The
amount you use will vary depending on the size of your turkey.
Lastly, add the secret ingredient that gives our famous turkeys so much flavor;
butter, and lots of it. Use enough cheesecloth to fully cover the turkey. Then soak the
cheesecloth in melted butter and cover the turkey in it. Also add one inch of chicken broth
to the bottom of the roasting pan. If you want to get really fancy (like Mike does) use
turkey giblets, neck, wing tips and tail to make a turkey stock. Mike suggests starting this
the night before. Then, form a tent of foil over the turkey, and make sure the foil is open
at both ends to allow heat convection.
Roast Like a Pro
Bake your turkey at 325 degrees. Baste often with pan juices. Once you get about 2/3 of
the way through the cooking time, remove the foil tent to allow it to brown. (We will
provide rough time estimates for turkey sizes below). Always make sure your meat is
cooked thoroughly by using a meat thermometer. We suggest you steer clear of the
pop-up thermometers, which are unreliable. The same cheap pop-up timers that are put
in 10 lb. turkeys are also used in 26 lb. turkeys. Use a real meat thermometer in the
thickest part of the thigh for the most accurate reading. Your ideal temperature will be
170 degrees. This is because the meat will continue to cook as it sits once you remove it
from the oven. Remove the turkey and let is rest for 20-30 minutes before serving.
Cooking Times
Turkey Weight
Stuffed
Unstuffed
8-12 lb. Turkey
3 1/2–4 hours
3-3 1/2 hours
12-16 lb. Turkey
4-4 1/2 hours
3 1/2-4 hours
16-20 lb. Turkey
4 1/2-5 hour
4-4 1/2 hours
20-24 lb. Turkey
5-6 hours
4 1/2-5 hours
24-28 lb. Turkey
5 1/2-6 1/2 hours
5-6 hours