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1.
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Remove giblets and neck from turkey; wash, and set aside.
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2.
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Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.
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3.
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Prepare your choice of dressing.
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4.
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Preheat oven to 325F.
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5.
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Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.
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6.
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Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.
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7.
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Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.
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8.
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Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.
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9.
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Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 « hours, or until meat thermometer registers 185F. Leg joint should move freely.
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10.
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When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning.
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11.
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While turkey roasts, cook giblets and neck.
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12.
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Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving.
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13.
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Make gravy.
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14.
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Serves 14 to 16.
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NOTE: Approximate baking time is 18 minutes per pound.
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Bob Hogan
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