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A Simply Perfect Roast Turkey
November 26, 2005

This is a great recipe to follow for a traditional turkey for the holidays. I never used stock in the bottom of the pan before and it added great flavor to the gravy. I have been making turkey for T-day for 27 years now. I suggest the following additions: choose a fresh turkey, rub softened butter under the skin of the turkey breast too, and put the turkey in the oven @ 425 for the first 1/2 to 1 hour (especially if it is right out of the fridge, or plan on adding cooking time).

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