Thawing Time in Cold Water - Thaw turkey in cold water approximately 30 minutes per pound (change water every 1/2 hour) Thawed turkey may remain in refirgerator 1-2 days.
The secret of cooking a Bates Turkey is slow cooking and basting the turkey with its own natural juices.
1. Preheat oven to correct temperature (see chart below)
2. Remove neck from body cavity, remove gizzard, liver & heart from neck cavity.
3. Rinse & dry your turkey. RUB salt on turkey & info cavities.
4. Place in a shallow pan (add 1-2 cups of water to keep turkey from sticking to the pan) Bake - uncovered for 1 hour. Allow turkey to begin browning.
5. Cover turkey with aluminum foil - making a LOOSE tent. DO NOT SEAL.
6. ROASTING TURKEY Cook until temperature reaches 170 degrees in the breast and 180 degrees in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness. Baste as often as possible.
7. Allow turkey to set for at least 15-20 minutes before carving.
ROASTING TIME CHART
Ready to cook weight Cooking Time Oven Temp
10 to 12 pounds 2 to 2 1/2 hours 325
12 to 14 pounds 3 to 3 3/4 hours 325
14 to 18 pounds 3 3/4 to 4 1/2 hours 325
18 to 20 pounds 4 1/4 to 4 1/2 hours 325
20 to 24 pounds 4 1/2 to 5 hours 325
Approximately 15 minutes per pound
