Roast Turkey

Course : Holiday
Serves: 16
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Ingredients:

----Turkey----
12 pounds turkey -- defrosted * see note
1/2 Cup water
1/2 Cup dry sherry
----Basting Sauce----
2 Tablespoon dry sherry
1 teaspoon garlic -- crushed
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
1 1/2 teaspoons paprika
1 teaspoon brown sugar
 

Preparation / Directions:

Preheat oven to 325. Transfer turkey to a rack in a large roasting pan. Return the legs to the band of skin or wire. Fold the wings back and underneath the bird. Pour the water and 1/2 cup sherry into the bottom of the roasting pan. Combine remaining sherry, garlic, black pepper, poultry seasoning, paprika, and brown sugar in a mixing bowl. Brush over the skin of the turkey. Completely enclose the turkey in aluminum foil, crimping the foil around the edges of the pan to seal. Bake for 3 to 4 hours. During the last 30 minutes of cooking, remove foil and baste with pan juices. When turkey is done, a thermometer inserted in the thigh will read 180 to 185, and the drumsticks will move easily in the sockets. Remove turkey from the oven, and allow it to sit, loosely covered with foil, for 20 minutes before carving.


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