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Turkey, Roasted I (M, KLP, TNT)
Source: Self
Serves: 12

For a 12-14 lb. turkey:

Remove giblets and neck from turkey cavities. Rinse turkey and pat dry with paper towels. If you are not going to stuff the turkey you can sprinkle the inside with salt, pepper and any other seasoning. Some put vegetables into the cavity (onions, carrots, celery, etc.).

Lightly spoon your favorite stuffing into the neck cavity. Fold skin flap under back and fasten with turkey skewers. Loosely stuff body with your favorite stuffing. Tie or clamp legs together. Twist wing tips under back.

Brush skin with oil; sprinkle with salt and pepper (I use  seasoned salt and a garlic-pepper mix - and, LOTS of it).

Place breast side up on rack in roasting pan. Note: I start my turkeys breast side DOWN for the first hour as recommended by the stove manufacturer - I have a convection oven. (A bit difficult to 'flip over' when it is a larger turkey, but well worth it.) However, this procedure can be done with any oven. The breast meat is extremely moist when done this way.

Insert standard meat thermometer (if not using an instant-read) into center of a thigh next to body (not touching bone).

Add 1 cup of chicken broth to pan. Roast at 325°F for 3-1/2 to 4 hours, basting every 30 minutes with pan juices, adding more broth if pan seems dry. If breast gets too brown, cover loosely with foil. But remember - brown is good, just not too (burnt) brown. Some consider the crispy skin the best part of the turkey. The unhealthiest - but the best.

When thermometer reads 180°F in thigh and center of stuffing registers 165°F, remove turkey to a serving platter or carving board. Let rest about 45 minutes (at least 30) for juicier meat and easier carving.

If the turkey is unstuffed then reduce roasting time to 2-3/4 to 3 hours or until temperature registers 180°F.

For the gravy:
Put roasting pan on top burners of stove and allow juices to gently boil, scraping up all the brown bits (that's where all the flavor is). Pour into a tall receptacle to allow fat to rise to top. Discard fat. Return juices to roasting pan.

Put 3/4 cup flour with 2 cups cool water in jar with tight cover and shake well to mix (there should be no lumps is done this way).

Bring turkey juices to a gentle boil and whisk in flour/water mixture and boil 4-5 minutes to thicken.

I never have to add salt, pepper or any seasonings because of the amount I use on the turkey, which make the juices very flavorful.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A