Preheat oven to 500\u00b0.
Season turkey with margarine and salt. Place in a roasting pan with a good fitting lid.
Add 8 cups of hot water.
Place turkey in oven, making sure lid is on good.
After oven has again reached 500\u00b0, bake for 1 hour.
Turn oven off and do not open oven door until the next morning.
(I usually start mine at 8 p.m. and open oven door next morning at 6 a.m.)
This is very easy and the meat is very tender and moist.
Season inside and outside of turkey with salt and pepper. Dissolve paprika in water; blend in oil.
Baste turkey with oil mixture.
Place 2 heavy brown grocery bags together and brush inside of bag with remaining oil mixture, greasing well.
Place turkey in bag, breast side up; close end of bag tightly.
Place bag in baking pan.
Bake in preheated 325\u00b0 oven for 15 minutes per pound.
(Turkey will always be extremely tender and golden brown.)
Season inside and outside of turkey with salt and pepper. Dissolve paprika in hot water.
Blend in peanut oil.
Baste turkey generously with oil mixture, greasing well.
Place turkey in bag, breast side up.
Tie ends of bag.
Place bag in baking pan.
Bake in preheated 325\u00b0 oven for 15 minutes per pound.
Preheat oven to 475\u00b0.
Rub turkey outside with cooking oil. Salt and pepper on inside.
Place whole onion and celery in cavity. For turkey up to 12 pounds, use 1 pint water in roaster with rack. Over 12 pounds, use 1 quart water.
Cover roaster.
Place in oven. Bake 1 hour.
DO NOT OPEN OVEN DOOR UNTIL NEXT MORNING!!
This turkey will be ready.
Preheat oven to 350 degrees F (175 degrees C).
Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
Bake in the preheated oven until browned, 1 hour.
Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
Continue baking until brown and tender, 1 hour.
Baste turkey with oleo, wrap tightly in foil.
Place in covered roaster pan.
Bake at 475\u00b0 for 1 1/2 hours.
Turn oven off.
Do not open oven door for 8 hours.
Turkey will be done and extra juicy.
This will not work if oven door is opened.
large bowl, combine the turkey, bread crumbs, and egg. Add
Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
Prepare a sauce using remaining ingredients, except peanuts.
Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
Serve on curly leaf lettuce and garnish with peanuts.
about 30 minutes.
While turkey is baking, place reserved spinach
Mix ground turkey with finely chopped green peppers in a medium sized bowl. Tear apart bread into small pieces and mix well.
Spoon 15-18 meatballs and brown sides on medium/high heat in skillet. Place in oven safe dish.
Pre-heat oven 350 degrees and bake for 20-30 minutes.
large bowl add ground turkey, quinoa, red onion, garlic, parsley
Fry bacon until brown; drain excess fat.
Fry onion with the bacon until it's clear.
Add remaining ingredients and simmer for 20 minutes or until it thickens.
This recipe can be tripled and simmered overnight in crock-pot.
It makes a nice dish to take to parties or picnics.
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
apple and half lemon in turkey cavity- reserve other half of
f wine.
Stuff the turkey.
Have a glass of
Rinse the turkey and pat dry with paper
Preheat oven to 400\u00b0.
Unwrap turkey breast and rewrap in 18 to 24 inches of heavy-duty foil.
Place turkey breast in baking pan and bake for 3 hours.
Remove from oven; carefully open top of foil and neatly fold it back out of the way.
Place margarine on top of breast; season with salt and pepper.
Return open turkey to oven for an additional 30 minutes to brown.
Cool slightly before carving.
reezer.
2nd Day: Clean turkey and soak in marinade.
Heat oven to 350 degrees.
Knead ground turkey in large bowl. Add bread crumbs, continue to knead until bread crumbs and turkey are well blended.
Beat eggs in a separate bowl. Add eggs and cheese to turkey meat and knead all ingredients together until well blended.
Drop golf ball sized balls of turkey mixture onto a greased skillet. Brown all sides on medium heat.
Place browned turkey meatballs in a casserole dish. Bake for 15-20 minutes.
Enjoy alone or with your favorite sauce.
Thaw turkey.
Remove
giblets