INGREDIENTS

INSTRUCTIONS

Bring your turkey to room temperature. If frozen, thaw according to label
directions. An ice cold or very cold turkey does not roast well. Some cooks
rinse the turkey with water and pat it dry.When you handle any poultry be
very careful and clean with preparation and cleanup.
Season the turkey inside and out liberally with the above seasonings. If
you want a stuffed turkey it is very convenient to use a cheesecloth to
enclose the stuffing for the turkey cavity. Stuff just prior to baking.And
remove the stuffing after baking.This avoids any chance of spoilage and
also aids in proper cooling of turkey and stuffing. Liberally spread some
oil or melted margarine etc. ( sometimes I even use mayonnaise or even
honey ) over the seasoned turkey. Use a large enough roaster pan to hold
the turkey.
I place a layer of onions, celery and carrots beneath the turkey which
flavors the gravy for later. Place the roaster pan on the lower oven shelf
and start initial baking at preheated 375 to 400 degrees for 30 to 45
minutes. Then reduce the heat to 350 or 325 degrees to complete the baking
process. Baste freqently with pan juices and rotate the pan several times
for even browning. Generally allow 15 to 20 minutes per pound for
roasting.A stuffed turkey requires the additional time per pound. I always
use an oven thermometer; some turkey's have pop up timers. When the turkey
is finished cooking, allow to stand about 20 minutes to 1/2 hour before
carving. Juices settle and it is much easier to carve. I also enjoy
decorating the turkey legs with foil for a festive look.
Comment: This is my way of roasting a turkey and there are many other
favorite ways other cooks rely on .Iv'e tried many and rely on the above
for a juicy, well browned bird.
Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@delphi.com on Feb
16, 9.

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