Ronnie's Notes
Region: Extra recipes
Instructions
Preheat the oven to 325 degrees.
Remove the plastic bag of giblets from inside the turkey.
Wash the giblets and set them aside.
Wash the inside of the turkey thoroughly.
Wash the skin and remove any obvious hairs and pinfeathers.
Rub the softened butter or olive oil all over the outside of the turkey.
Sprinkle with salt, pepper, garlic powder and paprika.
Place the turkey breast-side up on a rack in a roasting pan.
Roast the turkey .
Pour half the juice over the bird.
Roast another and baste the turkey again.
Turn the turkey breast-side up.
Roast the bird until a meat thermometer inserted into the thickest part of the thigh registers 165-180 degrees, or when the juices run clear when the thigh is pricked.
Baste every with the pan fluids, up to before you expect the turkey to be done.
(see the chart below) Let the turkey rest before carving it.
NOTE: keep on back for longer time, if turkey bigger, etc NOTE: USDA cooking recommendations