Roast Turkey
Roast Turkey 101 in 100 words or less
Fresh Butter Ball, 10 to 15 pounds
1 large onion, sliced
2 sliced carrots
3 tablespoons fresh rosemary, crushed
5 fresh sage leaves, crushed
1 lemon, whole
3 tablespoons salt
1 tablespoon pepper
Wash inside and out in cold water. Place fat from tail, giblets (except liver), slice onion and carrots and place in bottom of roaster with giblets. Mix all of the herbs and spices together. Rub bird with mixture and coat inside liberally with remaining mixture. Prick lemon several times and place in cavity. Place turkey on top of giblets and vegetables. Cover and cook 15 minutes per pound. Check turkey every half hour and baste with pan juices. Remove bird to rest before carving. Strain pan juice; remove fat; add few squirts of cooked lemon juice, boil and reduce to 1 cup. Serve sauce over rice, dressing or potatoes.