INGREDIENTS

INSTRUCTIONS

Completely thaw the turkey. Remove giblet bag and neck from turkey. Check
both cavities for extra parts. Rinse turkey inside and out with cold water
and pat dry. Sprinkle turkey inside and out with salt and pepper. Loosely
pack stuffing into neck and body cavities. Do not overstuff. Stuffing
expands during cooking. Allow 1/2 to 3/4 cup stuffing per pound of turkey.
Skewer neck skin to back of bird to hold stuffing in place. Truss
drumsticks with clamp or skin band, or tie with kitchen twine, and tuck
wings under bird. Place turkey, breast-side up, on rack in shallow roasting
pan. Brush with melted butter. Roast uncovered at 325 degrees, basting with
melted butter every 30 to 45 minutes. If bird is browning too fast, tent
loosely with foil or cover breast with butter-soaked cheesecloth. Roast
until instant-read thermometer inserted in thickest part of thigh reaches
170 degrees. When turkey is done, remove from oven and let turkey rest at
room temperature 20 minutes; retained heat should push temperature to 180
degrees. To roast turkey unstuffed, season bird with salt and pepper to
taste inside and out. If desired, insert pieces of celery, carrots and
onions to improve flavor. Fold neck skin to back and fasten with skewer.
Fasten legs by tying or tucking under clamp or skin band. Yields 10 to 12
servings.
Each of 10 servings, without stuffing: 553 calories; 706 mg sodium; 217 mg
cholesterol; 31 grams fat; 10 grams carbohydrates; 55 grams protein;
0.20    gram fiber
Recipe Source: Los Angeles Times - 11-23-1997
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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