Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon garlic salt

  2. 1/2 teaspoon chili powder

  3. 1/4 teaspoon dried oregano leaves, crushed

  4. 1/4 teaspoon coarsely ground black pepper

  5. 1 (14-pound) whole turkey , thawed if frozen

  6. 2 to 3 tablespoons canola

Instructions Jump to Ingredients ↑

  1. Preparation : Mix garlic salt, chili powder, oregano and black pepper in small bowl; set aside. Remove neck and giblets from body and neck cavities of turkey; refrigerate and reserve for gravy. Drain juices from turkey; pat turkey dry with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity loosely with stuffing. Place turkey, breast up, on a flat roasting rack in a shallow roasting pan. Rub turkey with oil and sprinkle with garlic salt seasoning mixture. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over-browning during roasting. Roast in a preheated 325 degree F oven for 2-1/2 hours. Remove from oven and cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Continue to roast for about 1-1/2 hours, or until food thermometer reaches 165 degrees F when inserted in center of stuffing and reaches 180 degrees F when inserted in deepest part of thigh. Meanwhile, place extra stuffing (if any) in a casserole dish and stir in 1/4-cup broth. Cover and refrigerate until ready to bake. Bake, covered, at 325 degrees F for 30 minutes, or until hot. Allow turkey to rest for about 20 minutes before carving.


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