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Roasted Turkey Recipe

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This recipe for Roasted Turkey, by , is from The Topping Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Taylor Topp

Category:
Category:

Ingredients:  
Ingredients:  
19 pound turkey, thawed
Olive Oil
1 tablespoon ground save
1 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon ground pepper
1/2 teaspoon paprika, may use smoked paprika

Directions:
Directions:
Preheat oven to 375.
Wash turkey inside and out with cold water. Pat turkey dry with paper towels. Place turkey in lasting pan with a roasting rack. Take a long winded spoon and use the end of it to help separate breast skin from breast meat. He careful to not like a good in skin. Once you've made that "pocket" mix herbs, lemon juice together. Place herb mixture in both pockets and make sure it's as evenly spread on breast meat as possible. Take olive oil and pour a small amount on top of turkey. Spread it all over turkey trying to cover all the skin. Just a small amount. You don't want the skin too oily. Place bird in oven and cook at 375 for 1 hour. Reduce heat to 325. Rule is to cook bird for 20 minutes per pound. Putting bird in at higher temperatures will reduce amount of cooking time by about 40 minutes. About half way through cooking, rotate roasting pan. This helps for an even cook. If bird starts Browning too quickly, cover top with tin foil. Once bird is cooked, take out of oven and let it rest about 20 minutes before carving.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
I roasted a 19 pound turkey. Cooking time for any size is 20 minutes per pound and follow the reduced time stated above.I baste the turkey after first half of total cooking time. I only basted twice during cooking.

 

 

 

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