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Roasted Turkey

It is not Thanksgiving or Christmas dinner without turkey and dressing! To choose the size of turkey estimate 1 pound per serving. Dad and I think fresh birds are the best and can be ordered from the butcher at the grocery store. To thaw the turkey, place it in the refrigerator for 3 to 4 days (24 hours for every 5 pounds) prior to roasting. Do not thaw at room temperature or in warm water...a warm atmosphere promotes bacteria growth.

Prep
Cook
Serves 14people
Ingredients
1
turkey (12 -14 pound turkey will make 12-14 servings)
1
medium onion, chopped
1
medium carrot, peeled and chopped
2
ribs celery, chopped
2
thyme sprigs
4
tbs unsalted butter
salt and pepper
1
cup water
Directions
1.
Preheat oven according to turkey package directions.
2.
Unwrap bird. Remove giblets and neck from cavities. Rinse bird. Pat dry with paper towels. Set aside.
3.
Chop all vegetables and set aside in a bowl.
4.
Salt and pepper inside of bird. Add vegetables and thyme sprigs into the cavities.
5.
Place bird, breast side up, on a V-rack in a shallow roasting pan. Brush bird with butter. Pour one cup of water in the pan. (If water evaporates during cooking add more water to the pan.)
6.
Cover the breast of the turkey with foil for the first half of baking time.
7.
Roast according to turkey package directions. Basting occasionally with butter.

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