* Exported from MasterCook II *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Ingredient -- Preparation Method
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1 Turkey,any size
Margarine or Butter
Salt and Pepper
Celery Stuffing (see recipe)
1) Salt and pepper the bird liberally, inside and out.
2) Stuff the bird and close cavities (with safety pins, skewers, or needle and thread).
3) Preheat oven to 250° C (500° F).
4) Put teakettle or saucepan of water on to boil and keep it simmering just below the boiling point. The water is for basting and it is important that it be boiling hot. If you're not using the neck and giblets for a snack, put them in the boiling water, too, for flavour.
5) Place turkey, breast up, in open roasting pan. Rub small amount of margarine or butter (at room temperature) on all upper surfaces of the bird (breast, wings, drumsticks). Use fingers for this.
6) Put bird in the oven, noting time. In 12-15 minutes, pull bird partly out of the oven and baste with boiling water or neck stock, using enough water that there is 1/4 to 1/2 inch of water in the bottom of the pan after basting.
7) Return the bird to the oven, again noting the time. During this high-temperature cooking period, the rapid cooking of the fat layer just beneath the skin is sealing the fowl so that the natural juice of the turkey is sealed in.
8) After a second 12-15 minute period, pull bird partly out of the oven and baste again, as before. Depending upon the baking qualities of your oven, you may, at this point, want to turn the roasting pan around when you return it to the oven, so the turkey browns evenly.
9) Return bird to oven, and reduce heat to 190° C (375° F). Note the time and, from now on, baste bird every half-hour. Before basting each time, scrape the sides of the pan so that, rather than burning, the flavour buds are melded with the drippings. Keep an adequate amount of natural drippings in the bottom of the pan; use a syringe to collect drippings and baste the bird, but keep the pan of water boiling, as you'll need to add some water.
10) If your turkey weighs 12 pounds or less, the first two bastings should be at 12-minute intervals, and subsequent bastings about every 25 minutes. If the bird is much larger, initial bastings should be every 15 minutes and subsequent bastings every 30 minutes.
11) Total cooking time: For birds roughly in the 10-15 lb. category, total time will be from 2 to 2 1/2 hours. A 20 lb. turkey will need, probably, 3 to 3 1/2 hours.
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