Grandma’s Roasted Turkey Recipe from 1976.
A True Classic and a Family Favorite for Thanksgiving or Any Celebration.
- Butter or Margerine
Remove giblets and neck from cavity. Simmer in medium saucepan in water until tender. Chop up and use the meat in the stuffing & the water which is now broth in the gravy. Allow 1 cup of stuffing per pound of bird. Brush melted butter or margerine on the outside of the bird. Place breast side up if using a roasting pan alone or put the bird in a v-rack breast side down. Cover with a loose cap of aluminum foil but press lightly at the drumsticks, wings, & breast tips. Roast at a constant low temperature of 325. Refer to roasting chart for times. Enjoy!