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12 lb turkey
Makes 12 Servings Recipe from Chatelaine Cook Book
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Preheat oven to 325 degrees. Remove the giblets (heart, liver and gizzard) and neck. Wash the turkey inside and out. Pat dry with paper towels. Spoon some stuffing into the neck cavity, filling so it's nicely rounded but not packed. Bring the neck skin up over the back and fasten it with skewers or sew closed. Fill the body cavity with remaining stuffing. Don't over pack (stuffing expands during cooking). Sew closed, or fasten with skewers and lace with butcher's twine. Place the turkey breast side up on a rack in a large roasting pan. Rub the skin with the butter or lay the bacon slices over the breast and legs. Cover the roasting pan with a lid or loose tent of foil, dull side out. Roast, covered, in the oven for about 4 hours, basting frequently with the pan juices. Then, uncover and remove the bacon strips, if using. Continue roasting, uncovered, basting often for 1 to 1 1/2 hours or until the turkey is golden brown and a drumstick moves easily. If the turkey seems to be browning unevenly, cover the dark areas with pieces of foil to prevent further browning. Remove the turkey to a platter and let it sit for 20 min. before carving. |