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Herb Roasted Turkey
- 1-10 pound turkey unfrozen, washed and dried with paper towels
- ½ a recipe of the Wild and Basmati Rice Turkey Stuffing with Cranberries Apples, Bacon and Herbs
- ½ a recipe of herbs and garlic butter in a log and sliced into 1/8 inch medallions
- ½ onion chopped
- 1 carrot chopped
- 3 celery stalks chopped
- Preheat the oven to 325°F.
- Put an oven bag on a roasting pan.
- Place the onions, carrots and celery on the bottom of the bag.
- Put the butter medallions between the turkey skin and meet, and then in the cavity. Stuff the cavity with the rice mixture.
- Secure the turkey and place it inside the bag.
- Place some more butter on the breast.
- Tie the bag and roast the turkey, inside the bag, for 4.5 hours.
- Wait at least half hour to place the turkey on the serving plate.
- Reserve the drippings for the gravy.
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