TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE
Yield: 12 servings
1 (10- to 12-pound)
whole turkey, thawed if frozen
Vegetable oil
Salt and Pepper
DIRECTIONS: Preheat the oven to
325°F. Remove the neck and giblets from the turkey cavities. Drain the turkey
well.
Turn the wing tips back
to hold the neck skin in place. Truss, if desired, by tying the legs together
with kitchen twine to maintain a compact shape.
Place the turkey breast
side up on a roasting rack in a roasting pan. Insert a meat thermometer in the
thickest part of the thigh, next to the body. Rub the outside of the turkey
with vegetable oil and sprinkle with the salt and pepper. Place in the oven so
the thermometer face can be seen from the oven window.
Roast three hours or
until the meat thermometer registers 180°F. Cover with aluminum foil and let
stand 15 minutes before carving and serving.
