GMC Trade Secrets
Lordy, do I EVER have your answer! DO NOT COOK on High!! I did that this past Thanksgiving, and the smoke ROLLED out when I opened the oven door. A 22 lb Turkey gave out enough meat for just 10 people. Just barely. Good color - hard hard hard. But the meat I could use was moist! So, best to not go above 325 degrees. 12 to 16 lbs, at 325 degrees for 4.5 to 5.5 hrs.; 16 to 20 lbs at 350 degrees for 5.5 to 6.5 hrs; and for a 20 to 24 lb turkey, 6.5 to 7.5 hrs at 350 degrees. Cover loosely with foil before putting in oven. For the last 45 minutes, cut band of string between legs and tail; uncover and continue roasting until done. Baste, if desired. (and you can make soup out of left over turkey, AND the bones!) Just boil until meat comes off bones, take out carcass carefully, let cool, take meat off. Add couple cans (or to taste) of chicken broth and do not drain water. Put noodles in last (cook as directed on package), and add package of frozen, mixed veggies for the last 7 or so minutes and ... YUMMY!
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