Another simple Christmas Turkey roast dinner recipe

Ingredients 1 turkey (10 to 12 lbs ready-to-cook weight) 2 tsp. salt Melted fat Directions If the turkey is frozen, thaw according to package instructions Set out a shallow roast pan with rack Clean turkey (cut off neck at the body leaving only the skin) by rinsing and draining the body and patting it dry with paper towels. Prepare your stuffing Rub turkey cavity with salt Lightly fill the body and neck cavities with stuffing Close turkey body by sewing, lacing, or skewering. Fasten the neck skin of the turkey to the turkey's back with a skewer. Tie the drumsticks to the tail. Bring the wing tips onto the back of the turkey. Brush the skin thoroughly with melted fat. Place turkey on the rack inside the roasting pan with the breast-side down Place a roast meat thermometer in the centre of the inside thigh muscle. When done the meat thermometer should register 100 Celcius. Place a fat-moistened cheesecloth over top and sides of turkey. Keep the cloth moist during roasting by occasionally brushing with fat from the bottom of the pan. Roast uncovered at 170 Celsius for 4 to 4 1/2 hours or until the turkey is done (the thickest part of the drumstick feels soft when pressed with your fingers - protect fingers with a cloth or napkin when testing). Remove the turkey from the oven. Remove the meat thermometer and keep the turkey hot until served. Allow 20 minutes of standing time before serving (this makes it easier to carve the turkey and allows time for any last minute preparations Remove and cords or skewers and serve on a heated platter