Recipe: Rapid Roast Turkey (Unstuffed)

Rapid Roast Turkey (Unstuffed)
From: Kitchenlink
alt.cooking-chien/VeeDeena
Source: newspaper article
To cut the roasting time in half, have the turkey backbone removed or do it yourself.

16 lb. (approx.) turkey, with backbone removed*
1/2 cup melted butter
2 cloves garlic, minced

Preheat oven to 400F. Place backless turkey in roasting pan, pressing legs down so that they lie flat in pan. Stir together butter and garlic. Pour over turkey in pan.

Roast 15 minutes. Reduce heat to 375F and roast until skin is a rich brown, and juices run clear when leg joint is wiggled, about 2 hours and 20 minutes or until meat thermometer in reads 180F. After first hour, baste turkey with juices form pan.

Place roasted turkey on board. Loosely cover with foil and let rest for 15 to 20 min. before carving.

*To remove the backbone, place turkey, breast side down on cutting surface. Using poultry shears, cut along each side of backbone. Cut off wing tips. Use backbone and wing tips for broth to be used in gravy.