Wash the turkey and pat it dry.
ote: BEFORE beginning this recipe find a large brown paper
o nights before cooking, season turkey inside and out with salt
Preheat oven to 400 degrees.
Remove bag containing turkey parts
Rub inside of turkey with salt and pepper.
Rub skin with butter.
Fill turkey loosely with stuffing or prepare in a casserole.
Wrap turkey in foil.
Pour wine, brandy and herbs over turkey before closing foil tight.
Roast turkey in hot oven (400\u00b0) for 3 1/2 hours.
Fold foil back and roast for 30 minutes or until turkey is brown.
o hold the turkey.
Place turkey in bags, pour in brine and remaining
mix oil,salt, pepper, garlic powder, and liquid smoke to make paste. rub turkey with the paste. spray inside of paper bag with nonstick cooking spray. Place turkey in bag and tie with string. cook at 350 degrees for 3 1/2 hours. leave in bag for 1 hour after removing from oven.
>Place a rack in middle of oven; preheat to 475\u00b0
ack.
- Put turkey, neck, and livers in a plastic bag tied
Place the turkey as wrapped in the refrigerator for a day
e turkey: Dissolve salt and sugar in 2 gallons cold water in large
eheat oven to 350 degrees F.
Shake flour in Reynolds(R) Oven Bag
Preheat an oven to 350 degrees F (
r turkey:
Mix first 6 ingredients in small bowl.
Rinse turkey
Wash turkey thoroughly.
Place in a roasting pan.
Melt butter. Add salt to butter.
Spread butter over turkey.
Chop celery and onion.
Stuff chopped vegetables inside turkey.
Place lid on roasting pan.
Bake for 1 hour at 350\u00b0.
Do not open oven.
After 1 hour, turn off oven and leave turkey in oven overnight.
In morning or when ready to serve, uncover turkey and brown, using broiler section of oven.
Slice and serve.
Put turkey on rack in roaster. Add 3 cups water and vegetables. Preheat oven to 450\u00b0. Put turkey in oven and cook at 6 minutes per pound at 450\u00b0. Turn oven off, but leave turkey in. Cook late at night and leave in oven until morning. Your have juicy, tender turkey and lots of good broth.
Preheat oven to 475\u00b0, about 9:00 p.m. or 10:00 p.m. the night before you plan to serve your turkey.
Place turkey in a covered roaster with the onion, apple and celery.
Add 1 quart warm water. Bake one hour, turn off oven.
Do not open oven door.
Leave turkey in oven all night.
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.
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey and remove giblets. Salt and pepper to taste.
Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
horoughly.
Wash and dry turkey.
Rub some peanut oil