Super-moist Roast Turkey Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
12 lbs: Turkey, thawed to room temp
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/4 cup: Onions, finely chopped
1/4 cup: Carrots, finely chopped
1/4 cup: Celery, finely chopped
1/4 cup: Turnip, finely chopped
3 centiliter: Garlic, thinly sliced
Directions:
Preheat the oven to 325
. Sprinkle turkey inside and out with salt and
pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.
Scatter onions, carrots, celery, turnip and garlic over and around
turkey. Fold the top of the bag over and place turkey, breast up. in
a small roasting pan. Add 1 in. water.
Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted
in the thickest part of the leg (but not touching the bone) reaches
165
to 170
. Carefully tear open and remove the bag. Increase the
oven temperature to 450
. Roast 30 minutes longer, or until the
thermometer registers 180
, basting with the pan juices every 5
minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey
to a platter, letting the juices run back into the pan; reserve the
juices for gravy. Cover the bird with foil and let stand for 20
minutes before carving. (In the meantime, make gravy.) Makes about 16
servings.
* Approximate nutritional analysis: 145 calories per 3-oz. skinless
turkey serving; 25g protein; 4g fat (28% of calories); 64mg
cholesterol; 60mg sodium.
** American Health -- November 1995 **
Source from luhu.jp
. Sprinkle turkey inside and out with salt and
pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.
Scatter onions, carrots, celery, turnip and garlic over and around
turkey. Fold the top of the bag over and place turkey, breast up. in
a small roasting pan. Add 1 in. water.
Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted
in the thickest part of the leg (but not touching the bone) reaches
165
to 170
. Carefully tear open and remove the bag. Increase the
oven temperature to 450
. Roast 30 minutes longer, or until the
thermometer registers 180
, basting with the pan juices every 5
minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey
to a platter, letting the juices run back into the pan; reserve the
juices for gravy. Cover the bird with foil and let stand for 20
minutes before carving. (In the meantime, make gravy.) Makes about 16
servings.
* Approximate nutritional analysis: 145 calories per 3-oz. skinless
turkey serving; 25g protein; 4g fat (28% of calories); 64mg
cholesterol; 60mg sodium.
** American Health -- November 1995 **
Source from luhu.jp