
Ingredients:
12-pound Omega-3 Turkey
RealSalt Kosher sea salt
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Thaw the turkey ahead of time.
Pat dry before roasting. Stuff with an old traditional meat dressing if desired. Insert thermometer into the center of an inner thigh muscle, being careful not to touch the bone. Salt the outside of the bird, cover and place in roaster/oven at 325°F. Cook to an internal temperature of 165°F. To brown the bird, uncover for the last 30 minutes or so, probably close to when the the temperature reaches 155°F. The general rule of thumb is to cookabout 20 minutes per pound for an 8-pound turkey and about 15 minutes per pound for a 20-pound turkey, adjusting the time for variables such as size of bird, added stuffing, actual oven temperature, accuracy of meat thermometer, etc.