Friday, October 2, 2009

Jewish Roast Turkey

It's funny that the one main dish that feeds the most people, for Shabbos, simchas, Rosh Hashanah, Sukkot or Thanksgiving, takes a minimum of effort. Here's what I do:

With one 12-15 pound bird (defrosted or fresh), I apply generous shakes, top and bottom and all around, with granulated garlic, black pepper, salt and sweet Hungarian paprika (of course!)
Rub the spices into the skin, and place, breast side down, in a deep baking pan.

Cook at 325 degrees for three and a half to four and a half hours. Pierce the area under the wing and when the juices run clear it's done. You can also use a cooking thermometer to measure that the internal temperature has reached 165.

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