INGREDIENTS

INSTRUCTIONS

THAWING TURKEY: 1). Thaw in original bag on tray in refrigerator for
3-4 days (24 hours for each 5 lbs). 2). For faster thawing, cover
turkey in original bag with cold water and change the water  frequently
(30 minutes per pound). 3). After turkey is thawed, remove  the neck
and giblets stored inside the turkey. Wash turkey, inside  and out;
drain well. 4). Store fresh thawed turkey in refrigerator no  longer
than 2 days before cooking it. 5). Always wash hands,  utensils, sink,
dishcloths and anything that touches the raw turkey  with very hot,
soapy water to avoid contaminating other food with  bacteria.
PREPARING & STUFFING THE BIRD: 1). Rub the cavity of the turkey
lightly with salt, if desired, but do not salt the cavity if the
turkey is to be stuffed. 2). Stuff turkey just before roasting, not
ahead of time! 3). Dry stuffing ingredients can be mixed ahead of  time
if tightly covered. Toss moist ingredients just before stuffing.  4).
Fill wishbone area with stuffing first. Fasten neck skin to back  with
skewer. 5). Fold wings across back with tips touching. 6).  Stuffing
expands as it cooks, so stuff body cavity lightly. 7). Tuck  drumsticks
under band of skin or tail, or tie skewer to tail.  ROASTING TIPS: 1).
Place turkey, breast side up, on rack in shallow  roasting pan. Roast
in 325~ oven. 2). Use tent of foil over turkey  when it begins to turn
golden brown. 3). If using a dark covered  enamel pan, roast covered.
Remove lid during last 1/2 hour if further  browning is desired. 4).
When turkey is 2/3's done, remove skewer or  band holding legs. 5).
Using a meat thermometer is the best way to  insure doneness. When
placed in the thickest part of inside thigh  muscle or the thickest
part of breast meat, it should read 185~ when  done. (Thermometer
should not touch bone.) 6). When turkey is done,  let stand 20 minutes
for easiest carving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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