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1
Notes:Stuffing: Makes 18 to 20 c. (sufficient for an 18 to 22 lb.
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2
turkey)]
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3
Glazing paste: Makes 1/4 c.
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4
Basting Liquid: Makes 6 c.
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5
1.
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6
Heat the oven to 500 degrees.
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7
Place a 15 x 10-1/4-roasting rack in a heavy 16 x 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set inside one another for added strength.
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8
2.
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9
Stuff the turkey with the stuffing (recipe follows).
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10
Using a trussing needle and butcher s string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing.
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11
To truss the turkey, tuck wings under body.
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12
Tuck neck flap under body to secure; then center a 3-foot length of butcher s string over the neck flap.
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13
Bring the string ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and tie then ends of the string into a bow.
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14
(The bow makes it easier to remove the trussing string after roasting.)
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15
3.
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16
Brush the turkey breast with melted butter.
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17
Place the turkey breast-side down on the rack, and brush with remaining melted butter.
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18
Place breast-side down in the oven, and roast till brown all over, about 30 min.
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19
Remove the turkey from the oven, and reduce temperature to 325 degrees.
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20
While the oven cools, brush the warm turkey with the paste, and allow it to set till dry, 5 to 7 min; turn it over on the rack, and brush the breast side with paste.
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21
Place the coated turkey in the oven.
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22
Using a turkey baster, baste with basting liquid.
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23
continued in part 2
