-
1
DAY 1: Remove giblets, neck, & heart from turkey.
-
2
Rinse turkey with cold water, pat dry.
-
3
Trim excess fat.
-
4
Sprinkle 4 teaspoons salt over and inside turkey.
-
5
Refrigerate uncovered for 24 hours.
-
6
DAY 2: Preheat oven to 325 deg.
-
7
Rinse turkey with cold water, pat dry.
-
8
Stuff body cavity with onion, celery, herbs, & pepper.
-
9
Lift wing tips up and over back; tuck under turkey.
-
10
Tie legs together with twine.
-
11
Place turkey breast-side-up, on a rack in a roasting pan coated with cooking spray.
-
12
Insert a meat thermometer into meaty part of thigh making sure not to touch bone.
-
13
Sprinkle turkey with 1/2 tsp salt and Italian seasoning.
-
14
Cover breast with foil.
-
15
Bake at 325 deg for 2 hours, basting turkey with 1/3 cup broth every 30 minutes.
-
16
Remove foil, bake an additional 1 hour and 45 minutes or until thermometer reads 170 deg , basting turkey with remaining broth every 30 minutes.
-
17
(Usually I use my best judgment to determine when it's done for fear of drying the turkey).
-
18
Remove turkey from oven.
-
19
Cover turkey with foil for 30 minutes.
-
20
Puncture skin under thighs to release juices for gravy.
-
21
Carve & Serve.
-
22
NOTE: If you run out of broth for basting, use melted butter.
