| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Magazine, Holidays, Poultry |
16 |
Servings |
INGREDIENTS
| 12 |
lb |
Turkey; thawed to room temp |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Onions; finely chopped |
| 1/4 |
c |
Carrots; finely chopped |
| 1/4 |
c |
Celery; finely chopped |
| 1/4 |
c |
Turnip; finely chopped |
| 3 |
cl |
Garlic; thinly sliced |
INSTRUCTIONS
Preheat the oven to 325°. Sprinkle turkey inside and out with salt and
pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.
Scatter onions, carrots, celery, turnip and garlic over and around turkey.
Fold the top of the bag over and place turkey, breast up. in a small
roasting pan. Add 1 in. water.
Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the
thickest part of the leg (but not touching the bone) reaches 165° to 170°.
Carefully tear open and remove the bag. Increase the oven temperature to
450°. Roast 30 minutes longer, or until the thermometer registers 180°,
basting with the pan juices every 5 minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey to a
platter, letting the juices run back into the pan; reserve the juices for
gravy. Cover the bird with foil and let stand for 20 minutes before
carving. (In the meantime, make gravy.) Makes about 16 servings.
* Approximate nutritional analysis: 145 calories per 3-oz. skinless turkey
serving; 25g protein; 4g fat (28% of calories); 64mg cholesterol; 60mg
sodium.
** American Health -- November 1995 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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