"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Roast Turkey Recipe

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This recipe for Roast Turkey, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Atwell
Added: Monday, November 12, 2007


Fresh or frozen Turkey, any size,
vegetable oil
poultry seasoning

Rinse inside and outside of turkey. Pat dry.
Mix 1/2 cup oil with a palm of salt. Add poultry seasoning to taste. Using your hand, rub the
cavity with salt/oil/seasoning combination generously.
Rub the outside of the bird generously with oil only.
Stuff bird using Stuffing recipe or as desired.
Place in shallow roasting pan. Tuck wings and loose skin.
You can use a skewer or many turkeys come with string.
Read the package directions for different ways to "close up"
the bird. This will help keep the bird moist and the stuffing
inside. Cover with foil. Baste every hour. Uncover for the
last hour to brown.

Bake at 325
20 minutes per pound if stuffed.
15-18 minutes per pound if unstuffed.

Remove to platter, rack or cutting board and cover with foil to
keep hot. You'll want to use the roasting pan on the stove to
make your gravy.

Number Of Servings:
Number Of Servings:
1/2 lb per person
Personal Notes:
Personal Notes:
Yes, it really can take up to 3 days to thaw a
frozen turkey in the refrigerator. Be sure to set it in a pan
first. Great idea to purchase a baster and pop-up
thermometer, too.




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