The ultimate turkey

Yield: 12 Servings

Measure Ingredient
1 \N Fresh or competely thawed turkey, 12 to 13 lb.
\N \N Salt and pepper
4 cups Stuffing; (about)
1 \N Stalk celery; cut into thirds
1 \N Carrot; cut into thirds
1 small Onion
\N \N Melted butter

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@...

on Nov 15, 1997

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