 | | Directions |
- Preheat the oven to 325 degrees. Remove neck and giblets from the cavity of the turkey. Rinse the turkey inside and out with cold water. Pat dry with a paper towel.
- Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Oil the turkey with olive oil and salt and pepper.
- Place turkey in an oven roasting bag. Scatter onions, celery, apple sections and garlic over and around turkey.
- Add 1/2 C of water to the bag. Tie the top of the bag and make a slit in the center of the bag and place into a roasting pan breast side up.
- Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165° F. to 170° F.
- Carefully tear open and remove the bag. Increase the oven temperature to 450° F. Roast 30 minutes longer, or until the thermometer registers 180° F., basting with the pan juices every 5 minutes. Turkey should be golden brown.
- Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving.
|
|
|
Prep Time: 30 minutes
Cook Time: 3 hours
|  | | Ingredients | | - | | 12 pounds turkey |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon ground black pepper |
| - | | 1/4 cup onions, sliced |
| - | | 1/4 cup celery, cut into large sections |
| - | | 1 apple (large) - cored and cut into sections |
| - | | 3 cloves garlic thinly sliced |
| |
| |
