traditional roast turkey

Traditional roast turkey is a favourite at
PriceSmart Foods.

14 lb. (6.5 kg) turkey

Preheat oven to 325F (160C). Remove neck and giblets from turkey body cavity. Discard gizzard and heart. Refrigerate remaining neck and liver aside for gravy. Rinse turkey under cold running water and pat dry with paper toweling.

Loosely stuff neck and body cavity with Cranberry and Orange Turkey Stuffing. Fold neck skin over cavity and skewer to back. Tie legs together to secure. Fold wings behind back or tie to turkey with butcher twine.

Melt butter and honey; add thyme, salt and pepper. Liberally brush over turkey breasts and thighs to glaze. Place turkey, breast side up in a roasting pan. Cover with a loose sheet of lightly greased foil, dull side out leaving sides open.

Roast in the centre of the preheated oven for 3¾ to 4hours or until juices run clear when pierced. Thermometer inserted into the thigh should read 185F (85C). Remove foil during the final 30 minutes of roasting so turkey can evenly brown.

Remove from the oven and let stand for 30 minutes before carving. Keep covered with a tent of foil. Then spoon out stuffing into a small serving bowl and place turkey onto heated platter to carve.