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Add a photoServings: 12
Ingredients
- 1 whl turkey fresh or possibly thawed
- Â Â Stuffing of choice (see recipes)
- Â Â Butter or possibly margarine, melted
Directions
- Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or possibly to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or possibly tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb shouldn't touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey.
- Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or possibly when thick part of drumstick feels tender when pressed with thumb and forefinger or possibly when drumstick and thigh move easily.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 86 | |
| Calories from Fat 71 | 83% |
| Total Fat 8.09g | 10% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 65mg | 3% |
| Potassium 49mg | 1% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 3.5g | 6% |
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