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Servings: 8 Serving size: 4 ounces Preparation time: 30 minutes Roasting time: About 4 1/2 hours
12 pound turkey
6 pieces of celery
1 onion, sliced
4 tablespoons olive oil
4 teaspoons kosher salt
2 teaspoons paprika
1 cup white table wine
1. Remove upper rack in oven, place bottom rack in lowest position, and preheat to 400 degrees.
2. Remove thawed turkey from bag. Remove neck and giblets from cavities and set these aside to *make broth for gravy. Rinse the bird with cold water.
3. Pat cavities lightly with paper towel. Stuff loosely with celery and onion.
4. Truss neck cavity with metal skewers and re-truss legs.
5. Place turkey in pan, breast side up.
6. Make a paste of oil, salt, and paprika and rub over entire turkey.
7. Lower oven to 350 degrees and slide in turkey. Cover the bottom of the pan with water. (If you keep a little water in the pan throughout roasting it will make it easier to remove the drippings.)
8. Halfway through roasting time, heat, but not boil, the wine, then pour over the turkey.
9. About the last half hour of cooking, place a foil cap over the turkey to keep it from burning.
10. When done, the thickest part of the drumstick will feel soft, and the thermometer should register 180 degrees. Stick the thermometer in the thickest part of the thigh, being careful not to touch the bone. Remove turkey from the oven and let rest for about 30 minutes before carving.
* To make broth for gravy, place neck and giblets in a pan and cover with water. Ass a few peppercorns and bay leaves. Bring to boil, then reduce to simmer and cook for about 30 minutes.
STOP! Don't throw out the turkey carcass. Refrigerate or freeze it until you have time to make delicious, nutritious turkey stock. Recipe coming tomorrow.
Good cooking to you,