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Ingredients

Directions

1 Turkey - allow one pound of turkey per person
1/2 stick butter or margarine, softened
sage, poultry seasoning, or spice rub
salt
twine
stuffing
aluminum foil

Preheat oven to 325 degrees.

Wash the bird in warm water and pat dry. Massage entire bird with butter and place in a buttered roasting pan.

Sprinkle inside and out with salt, sage, and/or poultry seasoning, or your favorite spice rub.

If desired, stuff neck and rear cavity of bird with Sage Stuffing. Otherwise, prepare stuffing and place in separate dish.

Using twine, tie legs together over rear pocket. Place on rack in roasting pan, tucking wings under sides.

Roast uncovered, breast side up, basting with pan drippings every 30 minutes. If bird begins to brown to early, cover crown loosely with aluminum foil.

Roasting time varies depending on weight of bird. Roast according to turkey package directions.

If using fresh spices from the health food store, or a local grower, crush the spices in your hand and then sprinkle on the turkey.

If the bird is getting too brown and crispy, place a piece of tin foil over the top.

Do NOT test the bird by poking it with a fork! This will allow the precious juices to escape. To test for doneness, try moving the wings or legs. If the legs or wings of the cooked bird move easily, the turkey is cooked.

A large, thawed turkey may take 8 hours or more to cook properly. DO NOT serve undercooked poultry, which could cause illness, and perhaps severe illness to children.

Cook poultry slowly in a 325 degree oven. Roasting at higher temperatures will result in a dry bird.

Oven Roasted Turkey Recipe Turkey Roasting Tips

Oven Roasted Turkey Recipe
Turkey Roasting Tips