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Ingredients

  • Turkey – 12 to 14 lbs
  • Celery
  • Carrots
  • Chicken Stock
  • Giblets

Instructions

  1. Bake at 500° for 1 hour.
  2. Reduce heat to 450° and bake for 1 hour.
  3. Test with meat thermometer for 180° to be done.
  4. Put celery and carrots in pan with turkey and pour in chicken stock to about 1/3 way up pan.
  5. Brown Giblets – no liver or tail piece – in pan over heat until golden brown.
  6. Use to make gravy with stock from turkey pan.
  7. Place turkey on top of foil in pan.