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Roast Turkey

There's nothing magical to roasting a turkey.  The old-fashioned turkeys needed to be basted to taste moist.  Nowadays, the turkeys are injected such that all you have to do it put them in the oven and take them out when done.  The problem is, all that injected stuff can make it difficult for someone with multiple allergies and sensitivities.  This year I made the rounds to several regular grocery stores in 3 different towns and literally could not find a turkey that was not adulterated in some way.  Word to the wise--READ THE LABELS CAREFULLY.  Some will say gluten-free, but will not tell you what else they put in there.  Some have the done button, although the minimally processed turkeys tend not to.

I've always found it easier not to stuff a turkey.  It cooks faster that way, and you can put plenty of flavoring in the dressing without the extra mess and fuss.  The turkey tastes great without it.  One year you might want to try stuffing it with fruit such as dried apricots and dried prunes.  The extra sweetness makes an extra special gravy out of the driblings.

Every year it seems I have to relearn how to roast a turkey.  Every year I bring out my tattered and brown Betty Crocker's Cookbook.  It still tells me exactly what to do.  Salt (and pepper and maybe some herbs if you wish) the inside and outside and bake at 325 degrees for the time listed below. 

 6 to 8 pounds   3 to 3.5 hours
 8 to 12 pounds    3.5 to 4.5 hours
12 to 16 pounds    4.5 to 5.5 hours
16 to 20 pounds    5.5 to 6.5 hours
20 to 24 pounds     6.5 to 7 hours

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