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When
turkey is ready for oven, rub
inside and outside with salt.
For a ten pound turkey, rub the
inside thoroughly with about a
pint of dressing. Place
the turkey in a roaster, breast
down, add about a pint of water,
cover and cook slowly (300 F.)
for about two and one-half to
three hours. Remove cover
and brown. Do not turn the
turkey over, and the breast will
remain very juicy, although the
skin of the breast will not be
very brown.
HINT:
Allow any roast poultry to stand
about 20 minutes after you
remove it from the oven before
you try to carve it. The
meat will absorb the juices, and
it will be much easier to carve. |
