Thanksgiving Turkey

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Nov 1, 2006, 12:37:24 AM11/1/06

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I found this recipe really helpful when I had to cook thanksgiving
dinner for my family last year. I hope it will help you as well.
Servings per recipe: 16
Estimated calories per serving: 000

Ingredients
1 turkey (10 to 12 lbs ready-to-cook weight)
2 tsp. salt
Melted fat

Directions
If the turkey is frozen, thaw according to package instructions
Set out a shallow roast pan with rack
Clean turkey (cut off neck at the body leaving only the skin) by
rinsing and draining the body and patting it dry with paper towels.
Prepare your stuffing
Rub turkey cavity with salt
Lightly fill the body and neck cavities with stuffing
Close turkey body by sewing, lacing, or skewering. Fasten the neck skin
of the turkey to the turkey's back with a skewer. Tie the drumsticks to
the tail. Bring the wing tips onto the back of the turkey.
Brush the skin thouroughly with melted fat.
Place turkey on the rack inside the roasting pan with the breast-side
down
Place a roast meat thermometer in the center of the inside thigh
muscle. When done the meat thermometer should register 190 degree
Farenheit.
Place a fat-moistened cheesecloth over top and sides of turkey. Keep
the cloth moist during roasting by occasionally brushing with fat from
the bottom of the pan.
Roast uncovered at 325 degrees Farenheit for 4 to 4 1/2 hours or until
the turkey is done (the thickest part of the drumstick feels soft when
presed with your fingers - protect fingers with a cloth or napkin when
testing).
Remove the turkey from the oven.
Remove the meat thermometer and keep the turkey hot until served.
Allow 20 minutes of standing time before serving (this makes it easier
to carve the turkey and allows time for any last minute preparations
Remove and cords or skewers and serve on a heated platter