[Total: 0 Average: 0/5]
- Turkey – 12 to 14 lbs
- Chicken Stock
- Bake at 500° for 1 hour.
- Reduce heat to 450° and bake for 1 hour.
- Test with meat thermometer for 180° to be done.
- Put celery and carrots in pan with turkey and pour in chicken stock to about 1/3 way up pan.
- Brown Giblets – no liver or tail piece – in pan over heat until golden brown.
- Use to make gravy with stock from turkey pan.
- Place turkey on top of foil in pan.