roasted turkey
roasting a turkey is something everyone should do at least once in their life . turkeys scare most people but they are in fact quite easy to prepare . my nana taught me to make a turkey when i could barley even reach the top of the stove, i would sit on a stool and watch and take it all in . by the time i reached 14 i told her i was ready for her to watch me . i was successful . so, here is my turkey tutorial i am writing down the instructions for the first time so, if i seem to have left something out and you are thinking to yourself hey this doesn't make sense, e mail me with your question and i will update the recipe/tutorial.
turkey, butter, salt, pepper, chicken stock, stuffing
- 1.0 turkey
 - 1.0 pound butter
 - 1.0 teaspoon salt
 - 1.0 teaspoon pepper
 - 2.0 cup chicken stock
 - 5.0 cup stuffing

- make sure your turkey is completely thawed.
 - wash it.
 - run under water, fill the cavities with water and drain put the turkey on your cutter board and gently pat dry with a paper towel, do not use a dishtowel for sanitary purpose, you need to throw the paper towels away for food safety in a medium saucepan melt 2 cubes of butter 1 cup in the 2 cups of chicken stock once melted set aside.
 - salt and pepper the inside of the cavities.
 - flip the turkey over so it is breast down, a and fill neck cavity with stuffing, then pull the ne3ck flap over the stuffing and use a toothpick or a stainless steel turkey lacer to hold in place.
 - flip turkey back over and stuff with remaining stuffing to opening of cavity.
 - i do not lace closed my turkey so if you want to lace it closed that is a cooks prerogative.
 - i usually keep the metal piece that keeps the leg together in the turkey and once stuffed i put the legs back into it.
 - you can also use the little piece of flesh that is hanging there and pop the ends of the legs into it if all else fails use some kitchen twine to keep the legs together but the stuffing see able.
 - put the thermometer in and make sure it is at the center of the meat not popped all the way through, you need to be able to get a good read on the thermometer.
 - take the other 2 cubes of butter 1 cup and rub it all over the surface of the turkey all over clumps are good.
 - salt and pepper all over the surface of the turkey put into roasting pan on a rack, i like a rack that is at least 1 inch higher than the pan.
 - put the turkey into a preheated oven of 500 degrees.
 - put the turkey into the oven uncovered for 25 minutes.
 - after 25 minutes remove the turkey from the oven and lower the heat to 350 degrees.
 - take the melted chicken stock and butter and pour over the turkey.
 - with aluminum foil, make a tent that will cover the turkey and put over the turkey but do not seal it to all sides of the roasting pan, make sure there is "venting" space put back in the oven every 20 minutes pull your turkey out and baste, make sure the turkey is staying glistening with butter.
 - if your butter chicken stock seems to be drying up, add water as needed or melt your extra butter.
 - the key to the turkey staying moist is basting lift the skin if yo need to and put the basting in that way.
 - as you get into your last hour, look at the skin of the turkey.
 - does it need to brown up then take the tent off.
 - is it getting to brown baste it more and feel at the leg is is loose and the juices running clear check the thermometer is it close tot he temp remember once you take the turkey out of the oven it will cook for at least 20more minutes while it rests.
 - for a stuffed turkey you want to estimate 20 minutes in a 350 oven for each pound.
 - that seems more thatn most guides but this will help you plan your timing of other items.
 - in the last hour of your cooking you are going to literally babysit the turkey so it will be done earlier and give you time to let it rest properly.
 - trust me.

### Human: Generate cooking recipes. Include ingredients:
- 1.0 turkey
- 1.0 pound butter
- 1.0 teaspoon salt
- 1.0 teaspoon pepper
- 2.0 cup chicken stock
- 5.0 cup stuffing

 ### Assistant: The ingredients you'll need are:
- 1.0 turkey
- 1.0 pound butter
- 1.0 teaspoon salt
- 1.0 teaspoon pepper
- 2.0 cup chicken stock
- 5.0 cup stuffing


You can follows these steps to make the recipe:
- make sure your turkey is completely thawed.
- wash it.
- run under water, fill the cavities with water and drain put the turkey on your cutter board and gently pat dry with a paper towel, do not use a dishtowel for sanitary purpose, you need to throw the paper towels away for food safety in a medium saucepan melt 2 cubes of butter 1 cup in the 2 cups of chicken stock once melted set aside.
- salt and pepper the inside of the cavities.
- flip the turkey over so it is breast down, a and fill neck cavity with stuffing, then pull the ne3ck flap over the stuffing and use a toothpick or a stainless steel turkey lacer to hold in place.
- flip turkey back over and stuff with remaining stuffing to opening of cavity.
- i do not lace closed my turkey so if you want to lace it closed that is a cooks prerogative.
- i usually keep the metal piece that keeps the leg together in the turkey and once stuffed i put the legs back into it.
- you can also use the little piece of flesh that is hanging there and pop the ends of the legs into it if all else fails use some kitchen twine to keep the legs together but the stuffing see able.
- put the thermometer in and make sure it is at the center of the meat not popped all the way through, you need to be able to get a good read on the thermometer.
- take the other 2 cubes of butter 1 cup and rub it all over the surface of the turkey all over clumps are good.
- salt and pepper all over the surface of the turkey put into roasting pan on a rack, i like a rack that is at least 1 inch higher than the pan.
- put the turkey into a preheated oven of 500 degrees.
- put the turkey into the oven uncovered for 25 minutes.
- after 25 minutes remove the turkey from the oven and lower the heat to 350 degrees.
- take the melted chicken stock and butter and pour over the turkey.
- with aluminum foil, make a tent that will cover the turkey and put over the turkey but do not seal it to all sides of the roasting pan, make sure there is "venting" space put back in the oven every 20 minutes pull your turkey out and baste, make sure the turkey is staying glistening with butter.
- if your butter chicken stock seems to be drying up, add water as needed or melt your extra butter.
- the key to the turkey staying moist is basting lift the skin if yo need to and put the basting in that way.
- as you get into your last hour, look at the skin of the turkey.
- does it need to brown up then take the tent off.
- is it getting to brown baste it more and feel at the leg is is loose and the juices running clear check the thermometer is it close tot he temp remember once you take the turkey out of the oven it will cook for at least 20more minutes while it rests.
- for a stuffed turkey you want to estimate 20 minutes in a 350 oven for each pound.
- that seems more thatn most guides but this will help you plan your timing of other items.
- in the last hour of your cooking you are going to literally babysit the turkey so it will be done earlier and give you time to let it rest properly.
- trust me.

