Yield: 8 Servings
Rub turkey with vegetable oil. Rub skin and cavity with salt and pepper, sprinkle bird evenly with paprika and lightly with pure garlic powder. Pour 1 inch of water into a large roasting pan. Add giblets and neck. Chop 1 small onion and 1 stalk of celery and add to water(I add a chopped carrot and a sprig of parsely.) Set a roasting rack into the pan or across the top of the pan; place the turkey on the rack for roasting. Roast turkey in a preheated 350 degree oven for about 15 minutes per pound or 12 minutes for fresh turkeys. Do not cover turkey with foil or paper. Skin should brown without burning. The steam from the roasting pan of heated water keeps the turkey moist. At the same time, the drippings from the turkey mix with the water, giblets, and vegetables to produce a rich stock for gravy or dressing.
Recipe by: Greyledge Farms of Connecticut Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Luke Murden" <lmurden@...> on Nov 30, 1997