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Traditional Turkey
Makes 12 servings.


1 - 14 to 16 pounds fresh or frozen turkey


If turkey is frozen, allow thawing completely in refrigerator.

Preheat oven to 450 F.

  • Mix stuffing and stuff turkey.  See: Stuffing Recipes.
  • Place the turkey on rack in roasting pan.  Cover with foil.  
  • Place in oven, reduce heat to 350 F., and cook for 25 minutes per pound.  
  • Baste turkey frequently.  
  • Remove the foil for the final hour so the turkey can brown.
  • (To test for doneness, insert a sharp thin bladed knife into the thickest part of the turkey, just under the leg joint, if the juices run clean, the turkey is cooked.  
  • If juices are still pink, continue to cook, testing every 15 to 20 minutes.)
  • Let the turkey stand covered with foil on the carving board for 20 minutes before carving.  (This standing time makes for easier carving.) 
  • Garnish with fresh sage, assorted nuts and thin slices of oranges.


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