1984 Greenwood Jaycees Recipe Book
Cookbook page 48
Time And Temperature Required For Cake Baking, For The Cookie Jar, Roast Turkey
TIME AND TEMPERATURE REQUIRED FOR CAKE BAKING
Sponge cake 275-325 degrees - 40 minutes to 1 hour
Loaf cake 325-350 degrees - 40 minutes to 1 hour
Cup cakes 350-375 degrees - 15 to 25 minutes
Layer cake 375-400 degrees - 20-30 minutes
FOR THE COOKIE JAR
Cookie dough that is to be rolled is much easier to handle after it has been in a cold
place 10 to 30 minutes. This keeps the dough from sticking, even though it may be soft.
If not done, the soft dough may require more flour and too much flour makes cookies
hard and brittle; in rolling, take out on a floured board only as much dough as can be
managed easily. Flour the rolling pin slightly and roll lightly to desired thickness. Cut
shapes close together and keep all trimmings for the last. Place pans or sheets in upper
third of oven. Watch cookies carefully while baking to avoid burning edges.
When sprinkling sugar on cookies, try putting it into a salt shaker. It saves time.
ROAST TURKEY
Stuff and truss turkey; brush skin with cooking fat. Place breast up on a rack in a
shallow open pan. Cover turkey with fat-moistened cheesecloth, large enough to cover
top and drape down on all sides. Place in preheated oven, 325 degrees F. Do not sear;
do not add water; do not cover. Basting is unnecessary, but if cloth dries during cooking,
moisten it with drippings in pan. When meat thermometer registers 190 degrees F. (20
minutes before turkey should be done) test for doneness. Press fleshy part of drumstick
between fingers; meat should feel very soft; or move drumstick up and down; it should
move readily or twist out of joint. Roasting Time (stuffed ready-to-cook weight):
4 to 8-lb. turkey 3 to 4 hours
8 to 12-lb. turkey 4 to 5 hours
12 to 16-lb. turkey 5 to 6 hours
16 to 20-lb. turkey 6 to 772 hours
20 to 24-lb. turkey 71/2 to 9 hours
Roasting Time and Temperature (whole turkeys):
Ready-to-cook Oven Total Time
Weight Temperature Hours
8 to 10 325 degrees F 4 to 41/2
10 to 12 325 degrees F 41/2 to 5
12 to 14 325 degrees F ............................................5 to 5%
14 to 16 325 degrees F ............................................5% to 6
16 to 18 325 degrees F .............................................6 to 6%
18 to 20 325 degrees F
20 to 24 325 degrees F
............................... 61/2 to 7%
Note: If turkey is roasted unstuffed, reduce time approximately 5 minutes per
............................................ pound.
7% to 9
(Half Turkeys)
31/2 to 5 325 degrees F 3 to 3%
5 to 8 325 degrees F 3Ÿ2 to 4
8 to 12 325 degrees F .4 to 5
(Foil Wrapped Turkeys)-
8 to 10 450 degrees F 2% to 21/2
10 to 12 450 degrees F 21/2 to 3
12 to 16 450 degrees F ............................................. 3 to 3%
16 to 20 •.................450 degrees F 31/a to 31/2
20 to 24 450 degrees F 31/2 to 3%
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