Harry's simple turkey recipe (repost)

I repost this every year, mostly for my own reference. The important part for me is the temperature and roasting time for the turkey. This recipe was for a smaller bird. Last year we had a 14-pounder and this year we are going with 18 1/2 lbs., as we have invited some Chinese students from Wright State to join us. The cooking time will be adjusted accordingly.

-vh

(Based on Thanksgiving 2008)

12 lb. Turkey at 325 degs. for 3.5 hours

Wash turkey, clean cavity with salt. Stuff cavity with apples and onions. Add a cup of water to bottom of roasting pan. Use a pan that will keep the turkey raised.

Baste with mixture of melted butter, basil, and white wine, then cover turkey with aluminum foil for first 2 hours. Brown for last 1 ½ hours.

Baste every 20 mins. Use fresh mixture for first hour, then continue to baste with drippings from pan. Add water if needed.

Basting Mixture: Melt ¼ lb of butter and add dried basil flakes and a couple dashes of dry white wine.

Substitute freely. Adjust cooking times for size of turkey approximately 20 min. per lb.

The rest:

• Dice giblets, brown in butter and add to two jars of Heinz turkey gravy. Stir in drippings from pan and simmer for a few minutes.
• Stove Top Turkey Dressing (follow directions on box)
• Instant mashed potatoes (ditto)
• Wrap sweet potatoes in aluminum foil and place on rack with turkey for last 1 ½ hours.
• Get someone else to make the green beans.