Roasted Turkey

• 20 to 24 lb. fresh turkey, dressed
• 2 peeled whole onions
• several sticks celery
• shortening (squeeze Parkay)
• 1/2 c. currant jelly, melted with 1 Tbsp. water

1. Remove giblets from center cavity and neck cavity.
2. Wash turkey in cold water and dry inside and out.
3. Drain.
4. Salt both cavities, but not the outside.
5. Place onion and celery in both cavities.
6. Bend wing tips under back.
7. Place turkey on a rack, breast side up, and coat with shortening.
8. Rack with turkey on it should be in a large roasting pan with lid or an aluminum (disposable) one.
9. I use the disposable pans and I put 2 together so that the pan won't buckle when lifted.
10. Wrap foil around legs. Cover turkey with a foil tent.
11. Roast in a preheated 325u0b0 oven for 6 1/2 to 7 1/2 hours.
12. Remove turkey from oven and brush with glaze of melted jelly.
13. Place turkey on silver tray and garnish with parsley, pickled peaches, crab apples, cocktail corn or steamed asparagus.
14. Serves 18.

fresh turkey, onions, celery, shortening, currant jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275049 (may not work)