Traditional method of roasting a turkey.
Clean, peal, and chop the onions, celery, and carrots into large pieces and place in bottom of a roasting pan. Place sprigs of sage, rosemary, and thyme on top of vegetables. Salt liberally. Fill with enough water to almost cover vegetables.
Clean, dress, and stuff your turkey. Place on top of vegetables and herbs. Salt and pepper then spray skin of turkey with butter flavored cooking spray. Place in 325(F) degree oven. Cook the appropriate amount of time for the size of the turkey. Check turkey after the first three hours - baste and cover turkey with foil to prevent the skin from drying. You want the skin crisp but not dry. Once done (reaches 180(F) degrees) remove from roasting pan and let stand for 30 minutes.
20lb turkey = 4.5 to 5 hours.
Note: A turkey of this size will take approximately 10 hours to thaw using the cool water method.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8mg | 0 % | |
Potassium 53.7mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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