Colonial
America had an affinity for turkey. Some Native Americans caught wild turkey; others domesticated it. The name is known to be a corruption of the word “furkee,” which is Native American for “turkey.”
Yields 14 Servings
1 turkey (14 pounds)
1½ teaspoons salt
½ teaspoon coarsely ground black pepper
Preheat oven to 325 degrees F. Remove giblets and neck from turkey. Rinse turkey inside and out with running water and drain well; pat dry with paper towels. Fasten neck skin to turkey back with one or two skewers. Fold skin over cavity opening; skewer closed, if necessary. Tie legs and tail together with string; push drumsticks under band of skin. Secure wings to body with string, if desired. Place turkey, breast side up, on rack in large roasting pan (17" x 11½"). Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil. Roast about 3 hours and 45 minutes. Start checking for doneness during last hour of roasting. To brown turkey, remove foil during last hour of roasting; baste occasionally with pan drippings. Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife. (Breast temperature should be 170 degrees F.) Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving. Serve turkey.
NUTRITION FACTS
Calories:
143
Fat:
4 g
Protein:
25 g
Carb:
0 g
Sodium:
145 mg
This recipe is from the Good Housekeeping Great American Classics Cookbook.
