TURKEY ROAST FOR THANKSGIVING RECIPE

13 -15 POUND TURKEY AT ROOM TEMPERATURE.
ROASTING PAN
OLIVE OIL
SPICES EMPHASIZING SAGE AND PEPPER
OVEN SET TO 500 DEGREES FAHRENHEIT
TELEPHONE NUMBER OF FIRE DEPARTMENT

Turkey must be at room temperature. So remove turkey from the frig very early in the morning. No one will die of food poisoning. Remove all contents from the turkey - from the neck and body cavities. Wash out the cavities and surface with warm water and pat dry with paper towels. Should be totally thawed and unfrozen. Coat interior and exterior generously with olive oil and then rub the interior and exterior with sage & pepper spices. Add a couple of handfuls to the big cavity. Don’t waste time thinking or measuring. Just smear and throw.

Place turkey breast down in turkey roaster on a rack. Add 8–12 oz of chicken broth to the bottom of the roaster (very important or the place will smoke and fire department will show up). Roast for 35-45 minutes, depending on size of turkey (smaller, less time, etc.). Remove from oven and turn over so that breast side is up. Return to oven for another 35-45 minutes.

Remove from oven. Place turkey on large platter/surface/whatever. Cover with aluminum foil and then several kitchen towels and let rest for 20 minutes. Use drippings in the bottom of roaster for gravy. Use fat separator to remove fat and use only juices for gravy.

Very important: remove turkey breast whole!! And then cut at right angles to serve. Then remove legs and wings, etc. For the dark meat!! Voila!!