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26 Oct 2006 09:14 AM Roast Turkey
The holiday's are almost here. Time for all that cooking, i can't wait. Here is a wonderful recipie for a roasted turkey. you will need: 1 12-14-lb. turkey, Salt (optional), 6 springs (total) of flat-leaft parsley, thyme, and /or margoram, Cooking oil and Fresh herb springs, halved small oranges, and/or bunches of grapes Preheat oven to 325 defrees F. Rinse inside of turkey; pat interior and exterior dry with paper towels. If desired, season body cavity with salt. Place in 6 springs of fresh parsely and/or thyme in cavity. Ruck ends of drumsticks under band of skin across tail or into wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to tail with 100-percent cotton kitchen string. Twist wing tiops under back. Place turkey, brest side up, on rack in shallow roasting pan. Brush with oil. If using, insert meat thermometer into center of inside thigh muscle. Thermometer should not touch bone. Cover turkey loosley with foil. Roast turkey for 21/4 hours. Remove foil; cut band of skin or sting between drumsticks so thighs cook evenly. Continue roasting for 45-75 minutes more, or unti meat thrmometer or instant-read thermometer registers 180 degrees F adn center of stuffing is 165 degrees F. Juices should run clear and drumsticks should move easily in sockets. Remove turkey from oven. Cover loosely with foil, let stand for 15-20 minutes before carving. Arrange turkey, fresh herb springs, halved small oranges, and grapes on serving platter. Make 12-14 servings. Tip: If you are gonna stuff the turkey, omit herbs and loosely spoon stuffing into neck and body cavities. No comments on this article yet. Be the first to comment! Community Tags Food Discuss this article
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