From Good Hands

Roasted turkey is a mouthwatering meal usually served at holiday gatherings, yet turkey is a tasty meal anytime. Keep this roast turkey recipe handy as it is a simple method for preparing a dinner the family will love.

Choose a plump turkey, about 15 pounds. Remove giblets and the neck from inside the turkey. Clean and dry thoroughly inside and out then liberally rub it with kosher salt. In a small bowl, combine one tablespoon of crumbled rosemary, two teaspoons ground sage, two teaspoons of dried thyme, one teaspoon of salt and one teaspoon of pepper. Rub this mixture in each cavity. Be sure to save a bit of this spice mix.

Pack the body cavity with Pork sage and onion stuffing. Be sure to pack it loosely and when completed sew the cavity or truss it closed. Another way to seal the bird is to use small lacing skewers and cotton string to fasten it closed. Tuck in the wings and fold the loose skin at the back of the bird in over the stuffing.

To provide extra flavor, wrap bacon around the wings and thighs. Melt some butter and brush the turkey then sprinkle the bird with some garlic powder, paprika, salt and pepper.

Cook the turkey at 375 degrees (uncovered) basting frequently with the pan juice, chicken or turkey broth. In one hour, baste then use the remaining spice mixture and sprinkle the bird. Create an aluminum foil tent and loosely cover the bird’s breast. Reduce oven to 325 degrees and roast another hour.

Remove the foil and continue roasting until temperature reads 165 degrees.When the roasted turkey is golden brown and has finished cooking, allow it to sit for about 15 minutes. This will permit the turkey to settle which makes it easy to carve. Serve with a nice variety of tasty vegetables and homemade turkey gravy.

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