INGREDIENTS

INSTRUCTIONS

The turkeys that the Pilgrims ate must have been terribly stringy and
tough old birds. In our time we have developed a lovely bird and  there
is simply no excuse for dry turkey meat. You can use either a  frozen
or a fresh turkey in this recipe, and the injection of butter  and
sherry will promise you a moist and lovely feast.  Clean the bird and
remove the giblets. Save the giblets and neck for  soup stock. Remove
the wing tips, or first section of the wing, and  add to the soup
stock. Salt and pepper the bird inside and out, and  stuff, if you
wish.  After stuffing, secure the opening with string or thread, or
simply  close the opening by folding the skin over it and securing the
legs.  Instructions are generally included with the bird. Tie the wings
to  the body, and the legs together. Melt the butter and allow to cool
for a few minutes (or use oil). Stir in the dry sherry. Using an
injecting needle or plastic flavor injector (available in most  gourmet
shops), inject the butter and sherry mixture into each of the  legs,
the thighs, and finally the breast. Just put a bit in 2 or 3  places in
each of the mentioned parts. Rub the bird with a bit more  butter or
oil and roast in your usual manner.  I bake the bird at 325ø,
uncovered, about 15 minutes a pound. If you  are stuffing the bird, add
1 hour for the dressing. A 9- to l2-pound  stuffed bird will take
between 3-1/2 and 4 hours. A meat thermometer  placed in the thigh
should register 180ø. Baste the bird with its  own juices 2 or 3 times
during the roasting.  From <The Frugal Gourmet Cooks American>.
Downloaded from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1110
Calories From Fat: 883
Total Fat: 99.8g
Cholesterol: 312.5mg
Sodium: 2297.6mg
Potassium: 4.7mg
Carbohydrates: 6.1g
Fiber: 0g
Sugar: <1g
Protein: 51.5g