By Dorothea Brandt Malloy
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
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