| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
A, S, P, E, C |
8 |
Servings |
INGREDIENTS
| 1 |
|
Turkey(10-pound) |
|
|
Salt and freshly ground black pepper, to taste |
|
|
Several bay leaves |
| 1 |
|
Head garlic unpeeled; split in half |
| 2 |
c |
Hot water |
| 3 |
tb |
Unsalted butter; melted |
| 1 |
|
Recipe ginger chestnut stuffing, cooked separately |
INSTRUCTIONS
Preheat the oven to 425 degrees. Season the turkey inside and out with the
salt and pepper. Place several bay leaves and the garlic inside the body
cavity. Place the turkey breast-side down on a rack in a roasting pan. Pour
the water in the bottom of the pan and roast 30 minutes. Turn breast-side
up, brush the melted butter on the breast, reduce the heat to 350 degrees,
and roast 1 to 11/2 hours more, or until the juices run clear when the
thigh joint is pierced with a fork and the internal temperature in the
thickest part of the meat reaches 165. If the water evaporates before the
turkey has finished roasting, add more hot water, to keep the turkey moist.
Allow it to stand 20 minutes before carving. Serve with Ginger Chestnut
Stuffing. Yield: 6 to 8 servings
Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday
Recipe by: SHOW #TGSP96
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23,
1997
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