Turkey tips  Tom & Kari
Fill cavities with several sprigs of herbs, some garlic cloves, quartered
onions, which add flavor and season the pan juices for gravy. Tie legs
together with kitchen twine.
Place turkey on a nonstick roasting rack set in a roasting pan that is at least
l-inch larger all around than the bird. Surround with onions, carrots and rib
celery, quartered, 2 cups chicken broth and reserved giblets. Mix 2
tablespoons favorite chopped fresh herbs with 3 tablespoons butter, and
salt and pepper to taste. Rub mixture liberally on top of and under skin.
Tent and baste. Using a large piece of aluminum foil, tent the bird before
placing it in the oven, leaving room for steam to escape. After the first hour,
remove tent and baste with pan juices until thermometer inserted into
thickest part of thigh (not touching bone) registers at 180 degrees. If the
breast darkens too much before the thigh meat is done, cover the breast
portion with foil.
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