0 minutes per pound for a 7 to 10 pound turkey or 18 minutes
Mix all
together
and rub over turkey.
Tie back wings and legs.
Cook
at 400\u00b0 for first 1/2 hour.
Cook at 325\u00b0 for remainder
of time, (20 minutes per pound, including first 1/2 hour).
(For 10 pound turkey, cook 3 hours and 20 minutes.)
Empty the cavity of the turkey and rinse.
Rub the turkey inside and outside with Cajun seasoning.
Drop turkey into hot oil.
Cook 5 minutes per pound. Turkey will float when done. Remove turkey and cover with aluminum foil.
Let oil drain.
) Honey Dijon mustard over turkey. Place lemon and onion in
Pat turkey dry with paper towels; coat
Cook onion and celery in butter until tender.
Combine with corn bread crumbs, bread cubes and poultry seasoning.
Blend soup and milk; pour over bread mixture and mix lightly.
Makes 8 cups of stuffing or enough for 8 to 10 pound turkey.
If necessary, add more milk so not too dry.
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.
rface of cleaned and dried turkey. Can be done the
>To brine the turkey, remove the turkey from wrapper, remove
he kitchen sink, remove your turkey from the wrapping. Find the
Wash turkey, discard innards and pat
1. Remove the turkey from the refrigerator 1 hour
o 325\u00b0F. Sprinkle main turkey cavity with salt and pepper
EN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
gredients together, and add your Turkey and the marinade to your
Pound turkey thin.
Dip turkey into egg/milk mixture, then
Squeeze the limes over the turkey cutlets; season with salt. Grill
o contain it and the turkey (I do this with a
emove giblets and neck from turkey; rinse turkey well with cold water
o sheets of plastic wrap, pound turkey breast pieces to an even