INGREDIENTS

INSTRUCTIONS

15 3/4 lb -
PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  350 F. OVEN
1.  REMOVE CASING; PLACE TURKEY IN PANS.
2.  BRUSH WITH SALAD OIL OR SHORTENING.
3.  ROAST 3-4 1/2 HOURS (BASTE OCCASIONALLY WITH DRIPPINGS) UNCOVERED OR
UNTIL MEAT THERMOMETER REGISTERS A TEMPERATURE OF 170F. TO 175F. (SEE NOTES
4.  BRING SAUCE TO A BOIL; REDUCE HEAT; COVER; SIMMER ABOUT 5 MINUTES OR
UNTIL HEATED THOROUGHLY.
5.  REMOVE NETTING OR BAG.  SKIN MAY BE REMOVED BEFORE SLICING.  SLICE
TURKEY
INTO 2-2 OZ PORTIONS.  COVER SLICES UNTIL SERVED.
6.  SERVE 1/4 CUP (1 A LADLE) SAUCE OVER TURKEY SLICES.
EACH PORTION:  2 SLICES TURKEY (4 OZ) PLUS 1/4 CUP (2 OZ) BARBECUE SAUCE.
NOTE:  1.  TURKEY PACKAGED IN ROASTING BAGS OR FILM SHOULD BE PLACED
DIRECTLY INTO ROASTING PAN.  OMIT STEP 2.
2.  WHEN ROASTED, REMOVE FROM OVEN; LET STAND AT LEAST 2-30 MINUTES TO
ABSORB JUICES AND FOR BEST RESULTS IN SLICING.
3.  TURKEY ROASTED FROM THE FROZEN STATE WILL REQUIRE 1-2 HOURS LONGER
COOKING TIME.
4.  IN STEP 3, IF CONVECTION OVEN IS USED, ROAST 325F. 3-4 1/2 HOURS
OR UNTIL MEAT THERMOMETER REGISTERS 170F.-175F. ON HIGH FAN, CLOSED VENT.
5.  IN STEP 3, COOKING TIME WILL VARY DEPENDING ON DIAMETER OF TURKEY.
Recipe Number: L16201
SERVING SIZE: 3 SLICES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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