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Roasted Turkey
Recipe by: Lars Peterson
Please check with Suzzanne, as foods sensitivities
can vary from person to person.

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Ingredients:
Whole Turkey (thawed or fresh)
1 Tbsp Safflower Oil
Salt
(12 pound frozen turkey will take about 8 hours to thaw in water, more than a day in the refrigerator.)
Instructions:
Remove neck and bag of guts from turkey, and unpin legs.
Cut any pieces of fat or skin off that are hanging loosely.
Preheat oven to 325. Lightly rub Safflower oil over turkey
Place turkey in large baking dish and stick it in the preheated oven.
12 pound turkey should cook for approximately 2 1/2 hours.
Turkey is done when meat thermometer stuck into thickest part of breast reads 175 and thickest part of thigh reads 180.
Remove from oven and let cool for a couple minutes.
Peel as much skin off as comes easily, and discard.
Let cool for another 20 minutes.
Now you're ready to carve and serve, or remove meat from carcass and refrigerate.
I like to lightly salt the meat after refrigerating.


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