Roasted Turkey

I have prepared turkeys this way for the nearly 30 years.  I've never had one that wasn't moist and perfect.

Always purchase a 11 to 12 pound bird.  If you need to serve a big crowd, do not buy a bigger turkey.
Simply purchase another 11 to 12 pound turkey.

Thaw the bird and wash it thoroughly.  It taeks two days to thaw an 11 to 12 pound turkey in the fridge.

Rub the turkey with a small amount of olive oil
Rub the oiled turkey with sage and salt and pepper.

Cut a lemon in half and squeeze it into the cavity and then pop the whole lemon into the cavity.

Use a turkey roasting pan with a lid.

Bake the turkey for 2 1/2 hours at 325 degrees.

After one hour, add 1 cup of water.

The last 1/2 hour, take the lid off and turn the temperature to 400 degrees to brown.  Watch it carefully.

To test for doneness, juices should run clear and a meat thermometer inserted into the breast should register 165 degrees.

Allow turkey to rest 15 to 20 minutes before carving.

Recipe from the personal collection of  dawn weaver