Thaw turkey thoroughly. Even fresh turkeys normally have icy sections and must be thawed. Rinse turkey inside and out. Pat dry. Season whole bird to taste with salt and pepper. Run fingers carefully between skin and flesh of turkey, loosening skin. Working slowly, push stuffing in thin layer under brest and thigh of turkey. Put celery, carrot and onion into body cavity of turkey. Put turkey in large roasting pan, brest side up. Do not truss bird and do not tuck wings under bird. Brush turkey with melted butter. Roast at 350 deg., 7 to 9 minutes per lb., or until turkey registers 155 to 160 deg. when thermometer is placed deep into both breast and thigh, nearest bone. Remove from oven and let stand 20 minutes before carving.
Instructions
Thaw turkey thoroughly. Even fresh turkeys normally have icy sections and must be thawed. Rinse turkey inside and out. Pat dry. Season whole bird to taste with salt and pepper. Run fingers carefully between skin and flesh of turkey, loosening skin. Working slowly, push stuffing in thin layer under brest and thigh of turkey. Put celery, carrot and onion into body cavity of turkey. Put turkey in large roasting pan, brest side up. Do not truss bird and do not tuck wings under bird. Brush turkey with melted butter. Roast at 350 deg., 7 to 9 minutes per lb., or until turkey registers 155 to 160 deg. when thermometer is placed deep into both breast and thigh, nearest bone. Remove from oven and let stand 20 minutes before carving.
Author's Comments
From the LA Times food sect.
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