G E's Perfect Turkey
INGREDIENTS
- 1 whole turkey, thawed
- Black pepper
- Garlic salt
- Butter (about 2 sticks)
- Vegetables - Amounts may vary. Use enough to fill the inside of your turkey
- Onions, cut into large chunks
- Carrots, cut into large chunks
- Celery, cut into large chunks
- Garlic, whole cloves
- Fresh rosemary (optional)
- White wine (optional)
DIRECTIONS
- Preheat oven to 325 degrees F.
- Remove giblets from the turkey's cavity.
- Wash turkey well in cold water and allow water to drain from turkey for several minutes.
- Place breast-side up turkey on a roasting rack in a roasting pan.
- If the turkey is not too large, you can use the rack and broiler pan that came with your range.
- Season the inside cavity of the turkey well with black pepper and garlic salt.
- Stuff the cavity with chunks of butter, cut onions, cloves of garlic, celery and carrots.
- If you have some fresh rosemary, this can be added too and gives a great flavor and smell.
- You can also add a few tablespoons of some white wine into the cavity for added zest!
- Melt a stick of butter and brush all over the turkey's exterior.
- Season well with garlic salt and pepper.
- Take small pieces of foil and wrap around the wing and leg tips.
- This will keeps these from charring before the rest of the turkey is done.
- Do not cover the rest of the turkey. No need to baste; the turkey self-baste.
- Place turkey in oven and bake until internal temperatures reach 180 - 185 degrees F.
- The time will vary with your oven and the size of your turkey, but a general rule is approximately 15 minutes per pound for a conventional oven.
- Refer to your owner's manual or a cookbook to be sure.
- Remove the foil wraps around wings and legs the last hour or so of roasting.