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Source: FamilyTime Favorites

Roast Turkey
The Thanksgiving turkey is a classic -- and one everyone likes. Make sure yours is moist and tender, and don't plan to roast one only during the winter holidays. Turkeys are delicious any time of year and the leftovers are always welcome.
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Serves: 10 to 14
Prep Time: 10 minutes
Cook Time: 4 1/2 hours
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1 14-pound turkey
4 tablespoons butter, softened
1 teaspoon sage, dried
salt, to taste
pepper, to taste




Preheat oven to 325 degrees.

After washing the turkey, remove the neck and giblet bag. (Reserve the giblets to use when you make gravy.) Spread the turkey with butterand season with sage, salt and pepper. Protect the wing tips from overcooking by wrapping them in oiled foil. Tie the wings and legs to the body with kitchen twine.

Place the turkey, breast side up, on a rack in a shallow roasting pan and pour 1 cup water into the pan. Roast the turkey, basting occasionally, allowing 15 to 20 minutes per pound for a stuffed bird. Rely on time and the temperature of the bird to determine when it's done. It is ready when an instant-read thermometer inserted in the meatiest part of a thigh registers 180 degrees and the stuffing is 170 degrees in the middle.

Remove the turkey from the oven and let it rest for 20 minutes before carving. Form a tent of foil around the bird to keep it warm while resting.





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