Title: The Ultimate Turkey
Categories: Entree Turkey
Yield: 12 Servings
| 12 | lb | Fresh or thawed turkey |
| | | Salt, to taste |
| | | Pepper, to taste |
| 4 | c | Stuffing (about) |
| 1 | | Stalk celery |
| 1 | | Carrot, cut in thirds |
| 1 | sm | Onion |
| 1 | c | Melted butter |
Thaw turkey thoroughly. Even fresh turkeys normally have icy sections and
must be thawed. Rinse turkey inside and out. Pat dry. Season whole bird to
taste with salt and pepper. Run fingers carefully between skin and flesh of
turkey, loosening skin. Working slowly, push stuffing in thin layer under
brest and thigh of turkey. Put celery, carrot and onion into body cavity of
turkey. Put turkey in large roasting pan, brest side up. Do not truss bird
and do not tuck wings under bird. Brush turkey with melted butter. Roast at
350 deg., 7 to 9 minutes per lb., or until turkey registers 155 to 160 deg.
when thermometer is placed deep into both brest adn thigh, nearest bone.
Remove from oven and let stand 20 minutes before carving. 11/18/93 LA Times
food sect.