Super-Moist Roast Turkey
thawed to room temp
Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165F to 170F. Carefully tear open and remove the bag. Increase the oven temperature to 450F. Roast 30 minutes longer, or until the thermometer registers 180F, basting with the pan juices every 5 minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving. (In the meantime, make gravy.)
Preheat the oven to 325F. Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag. Scatter onions, carrots, celery, turnips, and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up in a small roasting pan. Add 1 inch of water.
From The Low Carb Luxury Newsletter
Volume II - Issue 21 :: November 10, 2001