1 12-14 pound turkey
3 tablespoons each melted margarine and oil
3 tsp. instant chicken bouillon
1 tsp. dried thyme or 1 Tablespoon fresh
1/2 tsp. garlic powder or two crushed cloves
1/2 tsp. pepper
2 cups water

Rinse and stuff turkey if desired. Secure wings and legs. Place on rack in roasting pan .

Combine margarine, oil, bouillon and spices. Whisk well. Brush turkey with mixture.

Cover top of turkey with foil, removing halfway through cooking. Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan, and roast 3 hours longer, still basting. Turkey will be done when meat thermometer inserted in thigh registers 180-185 degrees and juices run clear. Transfer to platter, remove stuffing to serving bowl. Turkey should rest about 20 minutes before slicing. Makes about 10 servings.

Turkey Table of Contents