| Roast Turkey (4.5 Pts)
15 pounds fresh or frozen turkey, 15 to 18 lbs, if frozen thaw in refrigerator 3 days
12 cloves garlic, smashed with side of knife
1/4 cup of unsalted butter, 1/2 stick melted |
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Place oven rack in lowest position; preheat oven to 325ºF. Remove neck and giblets for gravy. Wash turkey; pat dry with paper towels. Trim fat. In small cup, mix 1 tsp each salt and pepper. Sprinkle body and neck cavities with half the salt mixture.
Place turkey, breast side up, in large, preferably nonstick, roasting pan. Place garlic cloves in body cavity. Tie legs together; skewer wings to sides of breast. Brush turkey with butter. Season with remaining salt mixture. Insert oven roasting thermometer into thickest part of thigh, not touching bone. Loosely ten turkey with heavy-duty foil.
Roast 3 1/2 hours for 15-lb turkey, and up to 4 1/4 hours for 18-lb bird, rotating pan and basting with pan juices every 45 minutes; remove foil during last hour of roasting (thermometer should register 175ºF. in thigh). Transfer bird to board. remove garlic from cavity; reserve for gravy. Strain fat and drippings from pan into 2-cup measure. Reserve for gravy. tent turkey with foil. Let stand 1 hour.
Makes 12 servings, with leftovers, Per 3-oz serving: 183 calories, 23 g protein, 0 carb, 9 g fat, 0 fiber, 71 mg chol, 57 mg sodium 4.5 PTS
M/C Formatted by Diane [spangen@home.com] Recipe By: McCall's Magazine, November 1999
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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