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Title: Super-Moist Roast Turkey
Categories: Magazine Holiday Poultry
Yield: 16 Servings
| 12 | lb | Turkey; thawed to room temp |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Onions; finely chopped |
| 1/4 | c | Carrots; finely chopped |
| 1/4 | c | Celery; finely chopped |
| 1/4 | c | Turnip; finely chopped |
| 3 | cl | Garlic; thinly sliced |
Preheat the oven to 325ø. Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag. Scatter onions, carrots, celery, turnip and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up. in a small roasting pan. Add 1 in. water.
Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165ø to 170ø. Carefully tear open and remove the bag. Increase the oven temperature to 450ø. Roast 30 minutes longer, or until the thermometer registers 180ø, basting with the pan juices every 5 minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving. (In the meantime, make gravy.) Makes about 16 servings.
* Approximate nutritional analysis: 145 calories per 3-oz. skinless turkey serving; 25g protein; 4g fat (28% of calories); 64mg cholesterol; 60mg sodium.
** American Health -- November 1995 **
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