This simple turkey dish is flavored with savory herbs.
- 1 8- to 10-pound turkey or turkey breast
- Summer savory herbs
- 1 tablespoon salt
- 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.
- Remove all innards from the turkey, front and back. Save them for future stock by freezing in a Ziploc bag.
- 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.
- 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.
- 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.
From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.
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