Roast turkey

20 servings

Ingredients

Quantity Ingredient
8 pounds Turkey; fresh or frozen (not self-basting)
3 Bunch of herb sprigs; can include thyme rosemary sage)
1 Onion; thinly sliced & separated into rings
½ teaspoon Salt; optional
½ teaspoon Poultry seasoning;
2 cups Defatted chicken broth; (canned or home-make)

Directions

Defat chicken broth by keeping it in refregerator overnight. Fat will harden on top, making it easy to scoop off. Set aside for basting.

Preheat oven to 325 degrees. Remove giblets from turkey, set aside or freeze. ( You may use these at another time to make turkey stock.) Rinse turkey with cold running water, drain well, pat dry.

Loosen skin from breast and drumsticks. Start by separating a spot of skin from carcass with a small sharp knife. Then insert several fingers into the opening and continue lossening skin with your fingers. Still using your finger, carefully place herb sprigs and onion rings underneath the loosened skin skin of the breast and the drumsticks. (I do this all the time, but would put LOTS OF BUTTER under the skin. It will be interesting to see how it turns out by putting the herbs sprigs and onion rings.) In a small dish, dish combine poultry seasoning and salt, sprinkle the mixture into the neck and body cavities.

Tuck the turkey legs under the flap of the skin around the tail. Place turkey, breast side up, on a rack in a roating pan.

Insert a meat thermoneter deep into the thickest part of the thigh, making sure the thermometer does not touch the bone.

Cover the turkey loosley with aluminum foil tent, SHINY SIDE DOWN.

Roast at 325 degrees for about 2½ hours, basting every 15 to 20 minutes with the defatted chicken broth. To baste, wearing oven mitts, carefully pull foil of turkey. Se sure to use a long plastic baster. (Note: Whole turkey generally require 20 - 25 minutes roasting time variations due to differences in ovens, shape of turkey, and degree of thawing. Begin checking for doneness about 1 hour before the end of recommended time.) After about 2-½ hours, uncover the roasting pan (or remove the foil) and bake for 30 minutes or until meat thermometer reaches 185 degrees. Remove turkey from the oven and let stand for 15 to 20 minutes before carving. Food Exchanges per serving: 3 LEAN-MEAT EXCHANGES; (ONE SERVING ABOUT 3 OZ. OF A MIXTURE OF WHITE AND DARK MEAT, SKIN REMOVED); CAL: 148; TOTAL FAT: 4gm; SATURATED FAT: 1gm; CHO: 64mg; SOD: 215mg; SODIUM WITH ADD SALT: 269mg; CAR: 0g; SUGERS: 0g; PRO: 26;

Source: The Diabetic Forecast, Nov. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 11-01-94

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