Super-moist roast turkey

16 servings

Ingredients

Quantity Ingredient
12 pounds Turkey; thawed to room temp
½ teaspoon Salt
½ teaspoon Pepper
¼ cup Onions; finely chopped
¼ cup Carrots; finely chopped
¼ cup Celery; finely chopped
¼ cup Turnip; finely chopped
3 cloves Garlic; thinly sliced

Directions

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 3½ 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 ** Thanks is given to the passenger that left the magazine on the airplane.

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95

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