Preheat the oven to 350\u00b0F.
In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
With clean hands, carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin. Sprinkle the remaining packet of seasoning mix all over the turkey.
Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes or until juices run clear and an internal temperature of 165\u00b0F is reached.
16 to 18 lb. turkey inside and out with paper
Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
Bring broth to boil and add barley, salt, pepper, poulty seasoning.
Once barley has been started, cook rice in a separate pot.
After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.
ixture all over the turkey, then place the turkey in a large
t mixes.
Dry the turkey so the mix will stick
Spray 9 x 13-inch pan with Pam.
Combine celery soup, milk and turkey.
Pour into pan.
Make stuffing using margarine and turkey broth.
Cover turkey mixture with stuffing mix.
Bake at 350\u00b0 for 45 to 60 minutes.
Serves 8 to 10 as a main dish.
A perfect use for leftover holiday turkey.
place the giblets, turkey neck, and clipped turkey wing tips into a
hick paste consistency.
Clean turkey and prepare for smoker breast
Place the turkey carcass in a large pot
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!!!!
f wine.
Stuff the turkey.
Have a glass of
Pour dressing over tomatoes, mushrooms, zucchini, olives, red pepper, carrot and onion.
Refrigerate for 2 hours.
Toss vegetable mixture with greens.
Top with turkey and cheese. Serve with additional dressing, if desired.
Makes 4 to 6 servings. Great way to use leftover holiday turkey!
Cook turkey breast until cooked through and set aside to cool, then chop into medium pieces.
Combine celery and apples with Almonds Accents, dried fruit and parsley in a medium bowl.
Add chopped turkey, salt and pepper, and Marie's Ranch dressing and mix well.
Chill in refrigerator for 1 hour before serving.
Toss with greens immediately before serving.
Wipe turkey with damp towel.
Rub inside with lemon, salt and Tabasco sauce.
Loosely stuff body and neck cavities with dressing allowing 1 cup per pound of meat.
Truss bird by tying legs, running string under wings, back to legs and tie.
Rub butter or oil over entire outside of turkey.
Roast in a preheated 350\u00b0 oven for 45 minutes; turn on other side and roast for 45 minutes more. Turn on back and roast for 2 hours, basting with butter or oil every 20 minutes.
Serves 6 to 8.
Preheat oven to 350\u00b0.
Clean and wash the turkey.
Place in roasting pan.
Brush with melted butter.
Sprinkle the Sunday Finest seasonings on the turkey, inside and out.
Use the whole bottle (3.3 ounces).
Can be found at all supermarkets.
Add water to bottom of pan.
Cover tightly.
Bake at 350\u00b0 about 6 hours.
ay to use your leftover holiday turkey.
Combine all ingredients except bread and margarine.
Mix until well blended.
Cover and refrigerate all day.
Before placing in 350\u00b0 oven, cube the bread and coat with margarine.
Scatter over turkey mixture.
Bake, uncovered, about 1 hour.
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
o days before cooking:
Turkey must be thoroughly thawed before