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Golden Roast Turkey

 
Golden Roast Turkey
31

This juicy turkey is brushed with butter to give it a glistening look and a tantalizing taste.

Yield

14

servings

Prep

30

min

Cook

240

min

Ready

270

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

16 pounds turkey
whole
1 cup butter
or margarine
¼ teaspoon salt
¼ teaspoon black pepper
*

Directions

Remove giblets and neck from turkey; wash, and set aside.

Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.

Prepare your choice of dressing.

Preheat oven to 325℉ (160℃).

Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.

Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.

Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.

Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.

Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185F. Leg joint should move freely.

When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.

While turkey roasts, cook giblets and neck.

Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving.

Make gravy.

Serves 14 to 16.

Notes: Approximate baking time is 18 minutes per pound.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 535g (18.9 oz)
Amount per Serving
Calories 109642% of calories from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 419mg 140%
Sodium 462mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 298g
Vitamin A 8% Vitamin C 0%
Calcium 11% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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