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Roast Turkey




Source of Recipe


Angela Lowry


Recipe Introduction


To facilitate carving, you may wish to remove the wishbone.

If you choose not to stuff your bird, you may wish to fill the cavity with a handful of chopped onions, carrots, and celery and a few sprigs of parsley, sage, or thyme. These aromatics will subtly perfume the meat and will also flavor the juices of the bird, making for a better gravy.


List of Ingredients




1 turkey (10 to 25 pounds)

Recipe



Position a rack at the lowest level of the oven. Preheat the oven to 325°F. Remove the giblets and neck from, then rinse inside and out and pat dry.

Generously rub the body and neck cavities and sprinkle the skin with salt. If you wish to stuff the bird, prepare and have hot.

Perform a simple truss. Arrange the turkey breast side up on a rack set in a roasting pan. Brush the skin all over with: 3 to 6 tablespoons melted GFCF margarine or oil , depending on the size of the turkey.

Basting every 30 minutes with additional melted margarine or oil or pan drippings, roast the turkey until an instant-read thermometer plunged into the thickest part of the thigh registers 175° to 180°F, 10 to 12 minutes per pound if the bird is not stuffed, 12 to 15 minutes per pound if it is.

To be safe to eat, the stuffing must register at least 160°F. If the bird is done but the stuffing is not, remove the stuffing from the bird and bake it in a oiled casserole while the bird stands.

Remove the turkey to a platter and let stand for at least 20 minutes before carving.