| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 12 |
lb |
Turkey * |
| 1 |
md |
Onion |
| 1 |
ts |
Dry thyme |
| 1 |
ts |
Dry rosemary |
| 1 |
ts |
Dry sage |
|
|
Salt and pepper |
INSTRUCTIONS
* 8-14 pound
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
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