MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Roast Turkey
  Categories: Poultry, Ceideburg 2
       Yield: 1 servings
  
      10 lb To 12 lb turkey
       1    Clove garlic, crushed
       1 c  Butter, softened
            Salt
     1/2 md Onion, chopped
       1    Carrot, chopped
       1    Celery rib, chopped
     1/4 c  Fresh parsley
       1 tb Chopped fresh rosemary (1/2
            -dried)
       1 tb Fresh sage (1/2 dried)
       1 tb Fresh thyme (1/2 dried)
  
   Preheat oven to 450F.  Remove innards from turkey and save for giblet
   gravy.  Wash turkey with cold water and pat dry with paper towels.
   With your fingers, gently pull skin away from breast meat, starting
   at the neck end and continuing to the tail.
   
   Mix garlic and butter, stuff garlic butter under breast skin.  For a
   crisper skin, also butter outside surface.  Salt turkey inside and
   out. In a medium bowl, combine onion, carrot, celery, parsley,
   rosemary, sage and thyme; toss to mix.  Loosely stuff the turkey’s
   body and neck cavity with the vegetable-herb mixture.  Cover the
   large body cavity with a small piece of aluminum foil to enclose the
   vegetables.
   
   Truss the turkey and set on a rack in a roasting pan.  Set pan on the
   middle rack of an oven.  Roast at 450F for 30 minutes, then reduce
   oven to 325F and continue to roast another 3 to 3 1/2 hours, or until
   done. Baste every 15 minutes.
   
   When turkey is done, remove from pan and allow to rest for 20 to 30
   minutes before carving.  Set aside pan with drippings to make gravy.
   
   Posted by Stephen Ceideberg; December 13 1991.
  
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