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Roast Turkey
What You Need
• 1 turkey, approx. 15 lbs.*
• Juice of a lemon
• Salt and pepper
• Olive oil or melted butter
• 1/2 yellow onion, peeled and quartered
• Tops and bottoms of a bunch of celery
• 2 carrots
• Parsley
• Sprigs of fresh rosemary, thyme

Preheat the oven to 400 degrees F. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Or all of the giblets can be used for making giblet gravy. Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey. Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170°F, and for the breast 160°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.


  

  
 
 
 
 
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