Roasted Turkey
1/4 cup butter, softened
6 garlic cloves, minced
1 turkey (22 to 24 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag
4 celery ribs, coarsely chopped
2 medium onions, sliced
In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together.
Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired. If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight. The next day, bake at 350° for 45-65 minutes or until heated through. Makes 22-24 servings.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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