Ultimate Turkey Recipe

Ingredients:

12 lb Turkey -, (to 13 lbs)
Salt and pepper
4 cup Stuffing -, (about)
1 Celery stalk
1 Carrot
1 small Onion
Melted butter

Instructions:

Thaw turkey thoroughly. Even fresh turkeys normally have icy sections
and must be thawed. Rinse turkey inside and out. Pat dry. Season whole
bird inside and out with salt and pepper. Run fingers carefully between
skin and flesh of turkey, loosening skin. Working slowly, push stuffing
in thin layer under breast and thigh skin of turkey. (Excess stuffing can
be baked in lightly greased casserole at 325 degrees until heated through,
45 minutes to 1 hour.)
Cut celery and carrot into thirds. Put celery, carrot and onion into
body cavity of turkey. Put turkey in large roasting pan, breast-side up.
Do not truss bird and do not tuck wings under bird. Brush turkey with
melted butter. Roast at 350 degrees until turkey registers 165 degrees
when thermometer is placed deep into thigh, but not touching bone, about 7
to 10 minutes per pound. Remove from oven.
Let stand 20 minutes before carving; retained heat should push
temperature to 175 degrees.
Yields 12 to 14 servings.

Each of 12 servings contains: 416 calories; 223 mg sodium; 189 mg
cholesterol; 21 grams fat; 1 gram carbohydrates; 52 grams protein; 0.13
gram fiber

Recipe Source:
Los Angeles Times - 11-23-1997

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0n.


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Per Serving (excluding unknown items): 7 Calories; trace Fat (3.7%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 12