RECIPE FROM "SANDY'S
Sandy's Roast Turkey and Gravy
1 (12-14 pound) turkey
1 tablespoon salt
2 teaspoon pepper
1/2 cup margarine (softened)
1 (8 ounce) bottle of Italian dressing
1 tablespoon sugar
2 Golden Delicious apples, quartered
1 large yellow onion, quartered
2 large carrots, cut into 3-inch pieces
4 celery ribs with tops, cut into 3-inch pieces
1/3 cup flour
Old-Fashioned Stuffing (for poultry)
Preheat oven to 350 degrees.
Remove giblets and neck from turkey; rinse and reserve for another use, if desired.
Rinse turkey with cold water and pat dry with paper towels.
Sprinkle cavity with 1/2 tbsp. salt and 1 tsp. pepper.
Rub skin of turkey with margarine and sprinkle with remaining 1/2 tbsp. salt and 1 tsp. pepper.
Place apple and next 3 ingredients in turkey cavity and secure cavity with "nails".
Life wingtips up and over back, and tuck under bird.
Mix entire bottle of Italian dressing with sugar and blend well. Brush turkey well with blended dressing.
Place turkey, breast side up, on a lightly greased rack in a roasting pan. Cover.
Bake 1/2 the amount of baking time that is stated on turkey wrapping, basting turkey with blended Italian dressing every 30 minutes..
When turkey has been in oven for 1/2 the prescribed baking time, remove cover and return to oven for the last half of baking time, making sure to baste turkey with Italian dressing every 30 minutes until done.
Remove turkey from roaster and let cool on rack before carving.
Remove apple, onion, carrots, and celery from cavity and place around turkey on platter.
Transfer turkey to platter for carving.
Reserve 2 1/2 cups drippings from pan and let cool.
Whisk together reserved drippings and 1/3 cup flour in medium saucepan. Cook over medium heat, stirring constantly, 5 to 7 minutes or until thick and bubbly.
Serve with Old-Fashioned Stuffing for Poultry
Seres 12 to 14