Roast Turkey Recipe
This is a lip smacking Roast Turkey recipe which will knockout anyone who eats it. Excuse my excitement. The main ingredient in Roast Turkey is always Poultry. The famous Roast Turkey is served at the Canadian table as a yummy Side Dish. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
1 ready to cook turkey
Melted fat
Directions
Rinse bird with cold water.
Drain and pat dry with absorbent paper or soft cloth.
Prepare cooked giblets and broth for gravy (see instructions).
Prepare favorite stuffing.
Rub body and neck cavities with salt.
Fill lightly with stuffing.
(Extra stuffing may be put into a greased covered baking dish or wrapped in aluminum foil and baked with turkey the last hour of roasting time.) Fasten neck skin to back with skewer and bring wing tips onto back.
Push drumsticks under band of skin at tail, or tie with cord.
Set, breast up, on rack in shallow roasting pan.
Brush with melted fat.
If meat thermometer is used, place it in center of inside thigh muscle or thickest part of breast meat.
Be sure that tip does not touch bone.
If desired, cover top and sides of turkey with cheese cloth moistened with melted fat.
Keep cloth moist during roasting by brushing occasionally with fat from the bottom of pan.
Roast, uncovered, at 325°F until turkey tests done (the thickest part of the drumstick feels soft when pressed with fingers and meat thermometer registers 180°F to 185°F).
When turkey is two thirds done, cut band of skin or cord at drumsticks.
Roast until done.
For easier carving, let turkey stand 20 to 30 minutes, keeping it warm.
Meanwhile, if desired, prepare gravy from drippings.
Remove cord and skewers from turkey and place on heated platter.
Garnish platter and, if desired, put paper frills on drumsticks.
Drain and pat dry with absorbent paper or soft cloth.
Prepare cooked giblets and broth for gravy (see instructions).
Prepare favorite stuffing.
Rub body and neck cavities with salt.
Fill lightly with stuffing.
(Extra stuffing may be put into a greased covered baking dish or wrapped in aluminum foil and baked with turkey the last hour of roasting time.) Fasten neck skin to back with skewer and bring wing tips onto back.
Push drumsticks under band of skin at tail, or tie with cord.
Set, breast up, on rack in shallow roasting pan.
Brush with melted fat.
If meat thermometer is used, place it in center of inside thigh muscle or thickest part of breast meat.
Be sure that tip does not touch bone.
If desired, cover top and sides of turkey with cheese cloth moistened with melted fat.
Keep cloth moist during roasting by brushing occasionally with fat from the bottom of pan.
Roast, uncovered, at 325°F until turkey tests done (the thickest part of the drumstick feels soft when pressed with fingers and meat thermometer registers 180°F to 185°F).
When turkey is two thirds done, cut band of skin or cord at drumsticks.
Roast until done.
For easier carving, let turkey stand 20 to 30 minutes, keeping it warm.
Meanwhile, if desired, prepare gravy from drippings.
Remove cord and skewers from turkey and place on heated platter.
Garnish platter and, if desired, put paper frills on drumsticks.
