"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Whole roasted turkey Recipe

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This recipe for Whole roasted turkey, by , is from Love is the Main Ingredient, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Gordon

Category:
Category:

Ingredients:  
Ingredients:  
Just something to pass along when you roast an entire bird.

Always get a Tom turkey. He has better flavor and he will be over 20 #.

Directions:
Directions:
20 minutes per pound is average
Place bird in roaster. Remove neck and giblets.
Add liquid to pan to keep him moist
Rub skin with butter.
Sprinkle with poultry seasonings

160 is technically done but meat will not pull off the bone until 200. I cook until tender.

A 20# bird will give you 8 # meat.

Personal Notes:
Personal Notes:
I have roasted many birds in my days at the Springhouse pulling meat for catering. This is a good guide when planning for your group.

Gabe loves the sight of a whole bird roasting.

 

 

 

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