Oven Roasted Tom Turkey

Its been a few years since we had a real turkey on turkey day, the closest thing to turkey was one of those breasts, The thing is that a real turkey looks and tastes good, and the bones can be made into stock for some delicious Turkey Soup! My 2009 Turkey

• 1 (6-pound) young turkey
• 1 large tub "I Can't Believe Its Not Butter"
• 1 Box Bells Seasoning
• Bunch of Rosemary
• Bunch of Sage
• 1 Whole Garlic

1. Preheat oven to 325 Degrees F.
2. Give young Tom a bath and pat dry.
3. Gently insert your hand between the skin and breast to create a pocket.
4. Make marinade as follows then insert between skin and breast.
1. Take tub of "I Can't Believe Its Not Butter" and place in a bowl.
2. Add 4 cloves of minced garlic.
3. Add about 4 Tbsp Bell Seasonings
4. Add a few sprigs of chopped rosemary and sage.
5. Using a electric beater, beat until all ingredients are well blended.
5. Cut off end of Garlic, place in Reynolds Wrap with a little olive oil. Seal reynolds wrap and put into cavity of Turkey with all the remaining Rosemary and Sage.
6. Coat outside of turkey with Olive Oil, salt and pepper.
7. Tie legs together with Butchers String.
8. Place digital oven thermometer in thick part of breast. Use the kind made by Faberware that you can leave in the bird while cooking.
9. Cook the turkey covered until the last 30 minutes, then un-cover for remainder of cooking.
10. Cook turkey to 170 Degrees F, Remove from oven and let rest to allow the juices to settle in the cooked turkey. The Turkey will continue to cook and reach 180 Degrees F in 30 Minutes.
11. Baste with Pan Juices at intervals of cooking and reserve pan juices for later.
12. This will gove you time to cook the dressing and any other items in the oven.
13. Carve the turkey by making a deep cut perpindicular to the breast bone. Then using a sharp knife cut thin slices pararell to breast bone.

Bake for 2 hours, or about 20 minutes per pound. Meat thermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone.

ENJOY!

Makes 12 servings.