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Recipe info
Category: Down Home & Delicious!
Rating: 0.00
Contributor: Love 2 Eat
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Rosemary Roast Turkey
Makes 12 servings

1 (12 to 14-pound turkey)
1 bunch fresh rosemary sprigs
6 fresh large bay leaves
1 cooking apple, cut into quarters
1 stalk celery, cut in half
1 onion, cut in half
1/2 cup butter, melted

1. Remove neck and giblets from turkey
2. Rinse turkey in water and drain; pat dry
3. In a greased broiler or roasting pan place turkey with wing tips tucked under the bird
4. Without detaching the skin, carefully loosen skin from turkey breast
5. Place bay leaves and rosemary sprigs underneath the skin; replace the skin
6. In the body cavity of the turkey place the apple quarters, celery, onion, and remaining bay leaves and rosemary sprigs
7. Cover the entire bird with melted butter and lightly cover with heavy-duty aluminum foil
8. Bake at 325F for several hours (3 to 4) or until meat thermometer registers 180F when inserted into in meaty part of thigh
9. Basted frequently during cooking with drippings from pan
10.Cook uncovered during the last hour of cooking; begin checking for doneness after 3 hours
11.Once finished remove turkey from pan and let stand for 15 minutes reserving pan drippings for gravy
12.Carve and serve
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