Rub inside of turkey with salt and pepper.
Rub skin with butter.
Fill turkey loosely with stuffing or prepare in a casserole.
Wrap turkey in foil.
Pour wine, brandy and herbs over turkey before closing foil tight.
Roast turkey in hot oven (400\u00b0) for 3 1/2 hours.
Fold foil back and roast for 30 minutes or until turkey is brown.
5\u00b0. Remove giblets from turkey; set aside for gravy.
Preheat oven to 475\u00b0.
Place turkey in roaster.
Place ingredients around the turkey.
Season turkey with salt and pepper.
Place cover over roaster.
Cook for 1 hour.
Turn oven off, but do not open oven door until next morning.
Remove turkey from oven.
Rinse turkey or chicken in cold water, pat dry.
d herbed bread stuffing.
Roast turkey:
Preheat oven to
ook celery, mushrooms, and onion in butter until tender but not
emperature. Stir in peel before using.
Turkey: Rinse turkey inside and out
25f and put a rack in a roasting pan.
N
egrees.
Remove bag containing turkey parts from cavity.
Rinse
Step 1) In the kitchen sink, remove your turkey from the wrapping.
d sage stuffing, heat butter in large skillet; cook the
ncentrate and 2 tablespoons tarragon in small saucepan over medium heat
e butter has melted. Stir in the diced bread, mix thoroughly
e remaining fruit in half and place in the turkey cavity.
Sprinkle
range macadamia stuffing, melt butter in a small skillet on medium
00b0F.
Melt the butter in a small saucepan.
Add
>Turkey must be
Mix all basting ingredients.
Place cleaned turkey in roaster pan.
Roast turkey, uncovered,at 325*.
Baste with chichen broth mixture every 1/2 hour.
Turkey should be done in 4-5 hours.
If needed to prevent over browning; cover with a foil tent last hour of cooking.
>in an ice chest that is large enough to hold the turkey
Preheat oven to 500\u00b0.
Wash turkey; season inside and out with salt and pepper.
Place a flat lid in bottom of roaster so the turkey won't stick.
Place turkey in roaster and baste with butter.
Pour water in roaster and add giblets if you have any. Cover and bake 1 hour.
Do not open oven while cooking and do not open oven until it is completely cooled.