Nobody likes a dry, overcooked turkey. Mastering turkey preparation, however, can be quite tricky. There are many variables that must be considered when cooking the perfect holiday bird. Following a few basic guidelines on times and weights will help insure a moist, yummy feast.

Directions:

1 Below are listed the cooking times for different sizes of turkeys. These times are based on roasting the bird in a 325 degree F (165 degrees C) oven. Some recipes call for a higher temperature for the first 30 to 45 minutes and some recipes call for a 350 degree F (175 degrees C) oven, so the overall cooking time for these birds will be reduced. A good rule of thumb is to check the doneness about 30 minutes before you expect the turkey to be finished. Remember that the turkey is only fully cooked when a thermometer inserted into the thickest part of the thigh (without touching bone) registers 180 degrees F.
       Weight            Unstuffed / Stuffed
10-18 pounds 3 - 3.5 hours / 3.75 - 4.5 hours
18-22 pounds 3.5 - 4 hours / 4 - 5 hours
22-24 pounds 4 - 4.5 hours / 4.5 - 5.5 hours
24-29 pounds 4.5 - 5 hours / 5.5 - 6.25 hours

Directions:

1) Sauté onions in melted shortening.

2) Mix together bread cubes, celery, baking powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.

3) Pack lightly into uncooked turkey. Roast turkey as directed.

Directions
1) Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.

2) Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.

3) Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

Directions:

1) Cook rice as directed on box.

2) Sauté onions in margarine until done.

3) Cook broccoli as directed on package and drain.

4) Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.

5) Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

1) Preheat oven to 350 degrees F (175 degrees C).

2) Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

3) Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

1) Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).

2) Mix together, oil, sugar, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.

3) Bake for about 1-1/2 hours at 350 degrees F (175 degrees C).