Rapid Roast Turkey
List of Ingredients
Turkey (approximately 16 pounds)
1/2 cup butter, melted
2 cloves garlic, minced
Recipe
Preheat oven to 400 degrees. To remove backbone, place turkey, breast side down, on cutting surface. Using poultry shears, cut along each side of backbone. Cut off wing tips.
Reserve backbone, wing tips and giblets for gravy, if desired
Place turkey in roasting pan, pressing legs down so that they lie flat in pan. Stir butter and garlic together in a small bowl; pour over turkey.
Roast turkey 15 minutes; reduce heat to 375 degrees and roast until skin is a rich dark brown, and juices run clear when leg joint is wiggled (about 2 hours and 20 minutes). After first hour, baste turkey with juices from roasting pan.
Place roasted turkey on carving board. Loosely cover with aluminum foil and let rest for 15 to 20 minutes before carving to maintain moisture and make bird easier to carve. Use pan juices to make gravy, if desired.
Carve turkey and serve.
Makes 12-16 servings
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