ROASTED TURKEY

Serves 10.

From Everyday Food magazine

• 1 fresh or thawed frozen whole turkey (10 to 12 lb.)

• 1 rib celery, cut into large pieces

• 2 dried bay leaves

• 2 medium carrots, cut into large pieces

• 2 medium onions, quartered

• 4 tbsp. butter, room temperature

• 1 tsp. poultry seasoning

• Coarse salt and ground pepper

Directions

Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.

Stuff cavity of bird with celery, bay leaves and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.

Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck.

Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 21/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

Nutrition information per serving of 3 ounces of light meat, 3 ounces of dark meat, but no skin:

Calories278Fat7 gSodium400 mgSaturated fat2 g

Carbohydrates0 gCalcium40 mg

Protein50 gCholesterol145 mgDietary fiber0 g

Diabetic exchanges per serving: 7 lean meat.