| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 12 | servings | ||
INGREDIENTS
| 12 | lb | Turkey -; (to 13 lbs) |
| Salt and pepper | ||
| 4 | c | Stuffing -; (about) |
| 1 | Celery stalk | |
| 1 | Carrot | |
| 1 | sm | Onion |
| Melted butter |
INSTRUCTIONS
Thaw turkey thoroughly. Even fresh turkeys normally have icy sections and must be thawed. Rinse turkey inside and out. Pat dry. Season whole bird inside and out with salt and pepper. Run fingers carefully between skin and flesh of turkey, loosening skin. Working slowly, push stuffing in thin layer under breast and thigh skin of turkey. (Excess stuffing can be baked in lightly greased casserole at 325 degrees until heated through, 45 minutes to 1 hour.) Cut celery and carrot into thirds. Put celery, carrot and onion into body cavity of turkey. Put turkey in large roasting pan, breast-side up. Do not truss bird and do not tuck wings under bird. Brush turkey with melted butter. Roast at 350 degrees until turkey registers 165 degrees when thermometer is placed deep into thigh, but not touching bone, about 7 to 10 minutes per pound. Remove from oven. Let stand 20 minutes before carving; retained heat should push temperature to 175 degrees. Yields 12 to 14 servings. Each of 12 servings contains: 416 calories; 223 mg sodium; 189 mg cholesterol; 21 grams fat; 1 gram carbohydrates; 52 grams protein; 0.13 gram fiber Recipe Source: Los Angeles Times - 11-23-1997 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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