Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 16 lbs Turkey
- 1 cup Butter or Margarine, Melted
- 1/4 tsp Salt
- 1/4 tsp Pepper
- =
Directions
Remove giblets and neck from turkey; wash, and set aside.
Wash turkey thoroughly inside and out.
Pat dry with towels.
Remove any excess fat.
Prepare your choice of dressing.
Preheat oven to 325°F.
Spoon some of dressing into neck cavity of turkey.
Bring skin of neck over back; fasten with poultry pin.
Spoon remaining dressing into body cavity; do not pack.
Insert 4 or 5 poultry pins at regular intervals.
Lace cavity closed with twine, bootlace fashion and then tie.
Bend wing tips under body, or fasten to body with poultry pins.
Tie ends of legs together.
Insert meat thermometer in inside of thigh at thickest part.
Place turkey on rack in shallow roasting pan.
Brush with some butter; sprinkle with salt and pepper.
Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 ½ hours, or until meat
thermometer registers 185°F.
Leg joint should move freely.
When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil,
to prevent burning.
While turkey roasts, cook giblets and neck.
Place turkey on heated serving platter.
Remove cheesecloth or foil, twine, and poultry pins.
Let stand 20 to 30 minutes before carving.