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Title: Roast Turkey
Categories: Bake, American, Southern
Yield: 1 servings
1 (12- to 14-pound) turkey
Salt (optional)
Vegetable oil or melted but
Margarine
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
servings.
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