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Roast Turkey |
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Serves: 12 Print this RecipeYield: 12 to 18 servings 1 (12 to 18-pound) whole turkey 1/2 teaspoon salt Wild Rice and Sausage Dressing or Bread Stuffing for Poultry 1/3 cup margarine or butter, melted 1. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey with cold water; pat dry. Sprinkle cavity of turkey with salt. 2. Spoon dressing loosely into neck and body cavities of turkey. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers. 3. Place turkey, breast side up, in roasting pan. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon margarine over turkey. Do not add water or cover. 4. Bake at 325°F. until turkey is fork-tender, juices run clear and meat thermometer registers 180 to 185°F. using "Timetable for Roasting Poultry," page 163. If necessary, cover turkey breast with tent of foil during last 1 1/2 to 2 hours of baking to prevent excessive browning. 5. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl. Nutrition Information Per Serving: Serving Size: 1/18 of Recipe * Calories: 640 * Calories from Fat: 280 * % Daily Value: Total Fat: 31 g 48% * Saturated Fat: 9 g 45% * Cholesterol: 205 mg 68% * Sodium: 710 mg 30% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 72 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 1 Starch, 10 Lean Meat or 1 Carbohydrate, 10 Lean Meat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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