INGREDIENTS

INSTRUCTIONS

Thaw the turkey thoroughly. Even fresh turkeys normally have icy sections
and must be thawed. Rinse the turkey inside and out. Pat it dry. Season the
whole bird to taste with salt and pepper. Run your fingers carefully
between the skin and the flesh of turkey, loosening the skin. Working
slowly, push the stuffing in a thin layer under the breast and the thigh of
turkey. Put the celery, carrot and onion into the body cavity of the
turkey. Put the turkey in a large roasting pan, breast side up. Do not
truss the bird and do not tuck the wings under the bird. Brush the turkey
with melted butter. Roast at 350° for 7-9 minutes per pound, or until the
turkey registers 155°-160° when the meat thermometer is placed deep into
both the breast and the thigh, nearest the bone. Remove the turkey from the
oven and let it stand for 20 minutes before carving. Makes 12-13 servings.
NOTES : If you still find a few raw spots at the joints when you begin to
carve the turkey, don't panic.  Remove the thighs and wings, then place
them in a pan and tent with foil (uncovered, meat can dry out in 5
minutes). Warm the meat in the oven at 350°F for about 10 minutes.
Recipe by: L.A. Times
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by SSMcInnes@aol.com
on Nov 15, 1997

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