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Roast Turkey




Source of Recipe


from Larissa's Corner Recipes


List of Ingredients




Roast Turkey

1, 15 to 17 pound turkey
1 large peeled onion cut in half
2 bay leaves
2-3 tablespoons crumbled dried sage
1 box chicken stock

Recipe



Pre-heat the oven to 400 degrees. Remove the innards from both cavities of
the turkey and discard any excess fat. Rinse the inside of the turkey and
pat dry with paper towels. Place the onion, bay leaves and sage into the
cavity of the turkey.

Confine the turkey legs with the attached wire and place the turkey on a
rack in a shallow baking pan.Pour the chicken stock into the bottom of the
pan and place the turkey in the oven. Insert the meat probe in the thickest
part of the breast and program to 165. Set the timer for 20 minutes then
reduce the oven temperature to 350. It will not be necessary to turn or
baste the turkey. Since Convection seals in the moisture there will be very
little drippings so adding the chicken stock to the bottom of the pan
ensures you will have enough flavorful stock to make the gravy. An
un-stuffed 17lb turkey will cook in approximately 2 � hours as always allow
the turkey to rest for 15 minutes prior to carving.