Old-Fashioned Roast Turkey
Makes 8 servings

The old way of cooking wild turkey and other game called for parboiling before you roasted the birds.  Today turkey is tender and parboiling is not really needed.  However, many parts of the country still use the old method.

Ingredients

• 1 – 12 to 14 pounds turkey

• 1 – stalk celery

• 1 – small onion

• 2 – teaspoons salt

• 3 – cups water

Directions

1. Put turkey in roasting pan with a cover, with the celery, onion, salt, and water.  
2. Cover, bring to a boil, and simmer over very low heat for 1-hour.  
3. Baste the top of the turkey with pan juices once or twice.  Reserve pan juice in a bowl.

Preheat oven to 325º F.

1. Mix stuffing and stuff turkey.  See: Stuffing Recipes.

2. Rub turkey with butter.  
3. Roast turkey, uncovered, for 1-1/2 to 2 hours (until the juices near the second joint run clear when pierced with a fork.)
4. Make gravy from pan juices.  Use 1-tablespoon of flour and 1 cup water stirred into pan per cup of pan juices.