| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, C, E, P, S | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 854
Calories From Fat: 627
Total Fat: 70.8g
Cholesterol: 283.2mg
Sodium: 2333.9mg
Potassium: 4.7mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: <1g
Protein: 51.4g