1 12-14 pound turkey
3 tablespoons each melted margarine and oil
3 tsp. instant chicken bouillon
1 tsp. dried thyme or 1 Tablespoon fresh
1/2 tsp. garlic powder or two crushed cloves
1/2 tsp. pepper
2 cups water
| | | Rinse and stuff turkey if desired. Secure wings and legs. Place on rack in roasting pan. Combine margarine, oil, bouillon and spices. Whisk well. Brush turkey with mixture. Cover top of turkey with foil, removing halfway through cooking. Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan, and roast 3 hours longer, still basting. Turkey will be done when meat thermometer inserted in thigh registers 180-185 degrees and juices run clear. Transfer to platter, remove stuffing to serving bowl. Turkey should rest about 20 minutes before slicing. Makes about 10 servings. |
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