Super-Moist Roast Turkey Recipe
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Super-Moist Roast Turkey
12 lb Turkey, thawed to room temp
1/2 tsp Salt
1/2 tsp Pepper
1/4 cup Onions, finely chopped
1/4 cup Carrots, finely chopped
1/4 cup Celery, finely chopped
1/4 cup 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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