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Roast Turkey

Categories: Christmas, New Year, Thanksgiving
Type: Main Dishes

This simple turkey dish is flavored with savory herbs.


  • 1 8- to 10-pound turkey or turkey breast
  • Summer savory herbs
  • 1 tablespoon salt

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  1. There are no secrets to roasting a great turkey. The rule is 15 to 18 minutes per pound or until the juices run clear if poked in the thigh. A 10-pound turkey will roast for a good 2 1/2 hours. Always allow it to rest 10 minutes before carving. Preheat the oven to 375 degrees.
  2. Remove all innards from the turkey, front and back. Save them for future stock by freezing in a Ziploc bag.
  3. Rinse the cavity and rub the bird with the herbs and salt. If that is unappealing to you, then stick the herbs in the cavity and sprinkle with salt.
  4. Roast until done. If the bird is large, you can make a tent out of foil to cover the breast for the first 1 1/2 hours, but don't forget to remove for the last hour of cooking. Crispy skin is part of the whole appeal.
  5. When done, please be careful removing the hot roasting pan from the oven. Make sure the surface on which you place the turkey is close-by.

excerpted from:

From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.

To order this book visit www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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