Roast Turkey

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Title: Roast Turkey
Categories: Poultry, Ceideburg 2
Yield: 1 servings

10 lb To 12 lb turkey
1 Clove garlic, crushed
1 c Butter, softened
Salt
1/2 md Onion, chopped
1 Carrot, chopped
1 Celery rib, chopped
1/4 c Fresh parsley
1 tb Chopped fresh rosemary (1/2
-dried)
1 tb Fresh sage (1/2 dried)
1 tb Fresh thyme (1/2 dried)

Preheat oven to 450F. Remove innards from turkey and save for giblet
gravy. Wash turkey with cold water and pat dry with paper towels.
With your fingers, gently pull skin away from breast meat, starting
at the neck end and continuing to the tail.

Mix garlic and butter, stuff garlic butter under breast skin. For a
crisper skin, also butter outside surface. Salt turkey inside and
out. In a medium bowl, combine onion, carrot, celery, parsley,
rosemary, sage and thyme; toss to mix. Loosely stuff the turkey's
body and neck cavity with the vegetable-herb mixture. Cover the
large body cavity with a small piece of aluminum foil to enclose the
vegetables.

Truss the turkey and set on a rack in a roasting pan. Set pan on the
middle rack of an oven. Roast at 450F for 30 minutes, then reduce
oven to 325F and continue to roast another 3 to 3 1/2 hours, or until
done. Baste every 15 minutes.

When turkey is done, remove from pan and allow to rest for 20 to 30
minutes before carving. Set aside pan with drippings to make gravy.

Posted by Stephen Ceideberg; December 13 1991.

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