Roast Turkey
For eight servings, a 12-lb (5.5 kg) turkey will be perfect. Remove giblets and neck from turkey; set aside for Giblet Stock.
Servings: 8
Ingredients:
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12 lb (5.5 kg) turkey
Preparation:
Rinse turkey inside and out; dry skin and cavity well. Loosely fill neck opening and body cavity with stuffing; skewer closed. Place on rack in roasting pan. Rub with 1/4 cup (50 mL) softened butter and 1 tsp (5 mL) dried thyme. Sprinkle with salt and pepper.
Tent with foil and roast in 325ºF (160ºC) oven for 3 hours, basting if desired. Remove foil and roast, basting if desired, for l hour longer or until golden brown and thermometer inserted in thigh reads 185ºF (85ºC) and stuffing 165ºF (75ºC). Let stand on platter, lightly covered, for 20 minutes before carving.
Tags:
Main Course; Poultry-Turkey; Roast; Christmas; Entertaining;
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