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15
HOLIDAY TURKEY
1 (18-22 pound) turkey cooking
oil spray or oil Worcestershire
sauce
seasoned salt
2 teaspoons cornstarch
1
⁄
2
cup water
1 tsp browning and seasoning
sauce
1 can (14 ounces) chicken broth
Preheat to 350°
Spray Roasting Rack With Handles
with cooking oil spray. Remove
neck and giblet packet from the
turkey. Rinse well. Coat the turkey
with oil or cooking oil spray, rub a
small amount of Worcestershire
sauce into the skin, and sprinkle
with seasoning salt or your favorite
combination of herbs. Insert an
oven thermometer in the thickest
part of the breast near the leg.
Place the turkey, breast side up, on
the roasting rack with handles and
place in roasting pan. Calculate
the approximate cooking time at
11 minutes per pound.* Cover and
roast for 1-2 hours.
Baste the turkey with the pan
juices.
Continue to cook for 1-2 hours or
until the thermometer reads 170°.
Remove the turkey and the rack
from the roaster. Allow the turkey
to stand for about 15 minutes
before carving. The turkey will
continue to cook and the
thermometer should read 180°
before carving.
While turkey is standing, dissolve
cornstarch in the water. Combine
the water, browning sauce, and
chicken broth and add to the juices
in the pan. Check the temperature
on the meat thermometer and
replace the cover.
Turn temperature control to 450°.
Stir the gravy well with a wooden
spoon making sure to loosen any
cooked-on bits.* Cover and cook
5 minutes or until the gravy boils
and thickens slightly. Pour the
gravy into a pitcher and serve with
sliced turkey.
*If more gravy is desired, add an
envelope of turkey gravy mix dis-
solved in 1 cup of water or a can
of prepared gravy to the pan at
this time.
Makes 16-18 servings
Note: The amount of liquid varies
widely. Self-basting turkeys give off
more moisture during roasting.
This may cause the breast skin to
be lighter in color than the rest of
the turkey. If the breast skin is not
browned as desired, remove the
turkey from the roaster about
15 minutes short of the estimated
final cooking time or when the
meat thermometer reaches 165°F.
Remove the meat thermometer and
place the rack with the turkey on a
sheet of foil in a pan or on a large
cookie sheet. Place under a
preheated broiler for about
5 minutes to crisp and darken skin.