Pilgrim Roasted Turkey

Serves: 3
Total Calories: 318


1 (4- to 6-pound) turkey
1/4 stick butter
3 tablespoons wine
black pepper
1 clove garlic, chopped
2 yams, peeled
2 carrots, peeled
2 bay leaves
1 can mushrooms
handful bread crumbs


Preheat oven to 450°. Place bird on grill rack in roasting pan. This allows juices to run, causing steam, which cooks the turkey better. Baste with butter. Pour wine onto meat. Mix and sprinkle salt, pepper, and chopped garlic on top. Cut yams lengthwise in half, and quarter the carrots lengthwise. Line around turkey. Put bay leaves in pan for flavor only.

Roast approximately 3 hours, basting a few times with its juices. Ascertain that bird is cooked properly. Use a meat thermometer for best cooking results after the 3-hour period (or test earlier, if preferred). Stick the thermometer into a thick section of thigh; avoid touching bone (which gives a false, higher reading). Turkey should be completely cooked when temperature reaches 180°.

Toss in mushrooms and bread crumbs during the last 5 minutes and swish around once or twice.

Nutritional Facts:

Serves: 3
Total Calories: 318
Calories from Fat: 100

This Pilgrim Roasted Turkey recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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