| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Turkey |
INGREDIENTS
| 12 |
lb |
Turkey |
| 1 |
md |
ONION |
|
|
Butter |
| 1 |
md |
Carrot |
| 4 |
tb |
Rosemary |
| 6 |
c |
Stock |
INSTRUCTIONS
Stuff turkey with the onion, carrot, and rosemary. Brush the outside with
the melted butter. Place breast side down in a roaster. Add the stock and
place in a 500F oven. Roast for 1 hour. Reduce heat to 450F and turn the
turkey over. Roast for 1 more hour. It should be fully cooked by then. To
be sure, check internal temperature to be 180F.
Recipe courtesy of the Nat. Dupree show. Used many times and it is always
juicy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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