Roast Turkey (Pieczony Indyk) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 turkey (10 to 12 pounds) | salt to taste | turkey liver and gizzards (optional) |
| 1 stick butter or 1/2 cup bacon drippings | ||
| 1 | Carefully rinse and dry the turkey inside and out. Rub skin with butter or bacon drippings. Lightly fill with one of the following stuffings and sew or skewer closed. Tie legs together and tuck wings behind back. |
| 2 | Place bird breast-side-up on a rack in roasting pan and roast for 4-1/2 to 5 hours at 325F (about 25 minutes per pound of weight before stuffing). Test for doneness by pricking the inside of the thigh with a fork. If pink juice trickles out, the meat is not yet done. |