Yield: 8 servings

Ingredients (Help):
12 lb Turkey 4 c Bread stuffing
Salt and pepper

1. If turkey is frozen, it may be defrosted by placing it in the
refrigerator
overnight or until thawed.
2. Wash turkey and sprinkle inside cavity with salt and pepper.
3. Stuff turkey loosely. Tie legs together. Tie wings and legs to
body. 4. Invert a heat-resistant, non-metallic saucer or small
casserole cover in a
shallow, heat-resistant, non-metallic baking dish.
5. Place turkey breast-side-down on saucer.
6. Heat, uncovered, for half of cooking time, 3 minutes per pound. (A
total of 36 minutes.)
7. Turn turkey breast-side-up and continue cooking covered with a
paper towel
for the remaining half of the cooking time, 3 additional minutes per
pound. 8. Insert a meat thermometer into fleshy portion of the
turkey, not touching
any bones. It should register 160?F. DO NOT PLACE THERMOMETER IN
MICROWAVE OVEN.
9. If temperature is not 160?F, return turkey to Microwave Oven for an
additional few minutes until correct temperature is reached.
10. Let turkey stand covered with aluminum foil at room tempe- rature
20 to 30 minutes to finish cooking. The internal tempe- rature of the
turkey should
be 170? F. after standing.

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