Title: Roast Turkey
 Categories: Bake, American, Southern
      Yield: 1 servings
      1    (12- to 14-pound) turkey
           Salt (optional)
           Vegetable oil or melted but
           Curly endive (optional)
           Cherry tomatoes (optional)
           Mushrooms (optional)
  Thanksgiving. Remove giblets and neck from turkey; reserve for other
  uses, if desired.  Rinse turkey thoroughly with cold water; pat dry.
  Sprinkle cavity with salt if you are not going to stuff turkey. If
  stuffing is desired, lightly stuff dressing into body cavities of
  turkey. If excess skin around tail has been cut away, tuck legs under
  flap of skin around tail.  If excess skin is intact, close cavity
  with skewers, and truss. Tie ends of legs to tail with cord. Lift
  wingtips up and over back, and tuck under bird.Place turkey on a
  roasting rack, breast side up; brush entire bird with vegetable oil.
  Insert meat thermometer in meaty part of thigh, making sure it does
  not touch bone. Bake at 325 degrees until meat thermometer reaches
  185 degrees (refer to Poultry Roasting Chart in Poultry Help File).
  If turkey starts to brown too much, cover loosely with aluminum
  foil.When turkey is two-thirds done, cut the cord or band of skin
  holding the drumstick ends to the tail; this will ensure that the
  thighs are cooked internally. Turkey is done when drumsticks are easy
  to move up and down. Let stand 15 minutes before carving. Garnish
  with endive, tomatoes, and mushrooms, if desired. Yield: 20 to 24

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