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Preheat oven to 450F. Remove innards from turkey and save for giblet gravy. Wash turkey with cold water and pat dry with paper towels. With your fingers, gently pull skin away from breast meat, starting at the neck end and continuing to the tail. Mix garlic and butter, stuff garlic butter under breast skin. For a crisper skin, also butter outside surface. Salt turkey inside and out. In a medium bowl, combine onion, carrot, celery, parsley, rosemary, sage and thyme; toss to mix. Loosely stuff the turkeys body and neck cavity with the vegetable-herb mixture. Cover the large body cavity with a small piece of aluminum foil to enclose the vegetables. Truss the turkey and set on a rack in a roasting pan. Set pan on the middle rack of an oven. Roast at 450F for 30 minutes, then reduce oven to 325F and continue to roast another 3 to 3 1/2 hours, or until done. Baste every 15 minutes. When turkey is done, remove from pan and allow to rest for 20 to 30 minutes before carving. Set aside pan with drippings to make gravy. Posted by Stephen Ceideberg; December 13 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (4836g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1659 (100%)|
|Amt Per Serving||% DV|
|Total Fat 184.3g||246 %|
|Saturated Fat 116.7g||583 %|
|Monounsaturated Fat 47.8g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 488mg||150 %|
|Sodium 1318.8mg||45 %|
|Potassium 234.9mg||6 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.9g|
|Protein 3.2g||5 %|
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Calories per serving: 1660
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