Preheat oven to 500\u00b0.
Wash turkey; season inside and out with salt and pepper.
Place a flat lid in bottom of roaster so the turkey won't stick.
Place turkey in roaster and baste with butter.
Pour water in roaster and add giblets if you have any. Cover and bake 1 hour.
Do not open oven while cooking and do not open oven until it is completely cooled.
Preheat oven to 475\u00b0.
Place turkey in roaster.
Place ingredients around the turkey.
Season turkey with salt and pepper.
Place cover over roaster.
Cook for 1 hour.
Turn oven off, but do not open oven door until next morning.
Remove turkey from oven.
Rinse turkey and pat dry.
Stuff turkey if desired.
Rub turkey with
Place turkey in roaster.
Add water.
Cover.
Turn oven on to 500\u00b0.
Place turkey in cold oven (not preheated).
Cook 2 hours. Turn off oven.
Leave turkey in hot oven for 30 to 45 minutes.
Preheat oven to 500\u00b0.
Place cleaned turkey in roaster pan. Salt and pepper turkey inside and out.
Margarine may be basted on turkey to taste.
Pour all water into pan with turkey and cover. Place covered pan in preheated oven and cook at 500\u00b0 for 1 hour. At end of 1 hour, turn off oven but leave turkey in unopened oven for approximately 8 hours.
Be sure to leave oven closed for entire time.
Preheat oven to 325\u00b0. Remove giblets from turkey; set aside for gravy
eird stuff out of the turkey.
make the rub by
Wash turkey thoroughly.
Pat dry inside and out with paper towels.
Make paste of oil and salt.
Rub 1/4 cup of the mixture in cavities of turkey.
Place turkey on roaster rack.
Brush with plain oil.
Bake at 350\u00b0 for 1 hour.
Mix liquid smoke, pepper and vinegar into salt and oil paste.
Baste turkey every 20 or 30 minutes, more often, if needed.
Cook about 3 1/2 hours longer or until drumstick moves easily.
Do not cover turkey.
Preheat oven to 325f and put a
Mix all basting ingredients.
Place cleaned turkey in roaster pan.
Roast turkey, uncovered,at 325*.
Baste with chichen broth mixture every 1/2 hour.
Turkey should be done in 4-5 hours.
If needed to prevent over browning; cover with a foil tent last hour of cooking.
Heat broth and soup with oleo until melted.
Remove from heat; add raw sausage, croutons, celery and onion.
Rub inside of turkey with sage leaves-garlic salt mixture.
With turkey in roaster, put dressing mixture on top of turkey (it falls off).
Add 2 cups water.
Cover with foil, making a tent.
Bake at 350\u00b0 for 5 hours. Remove meat from bones and mix together with dressing mixture in roasting pan.
Serve on buns.
Makes a lot.
Delicious!
Rinse turkey or chicken in cold water,
ell, remove all innards/giblets, turkey neck; save if you are
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.
Preheat oven to 350\u00b0.
Shake flour in Reynolds turkey oven bag 2 inches deep.
Add veggies to bag.
Remove neck and giblets from turkey.
Rinse turkey.
Stuff with your favorite stuffing recipe. Brush turkey with oil.
Place in bag.
Close bag.
Tie.
Cut 6-inch slits in top.
Insert thermometer in thick part of thigh.
When thermometer reaches 180\u00b0, cook 3 to 4 more hours.
Add 1 extra hour for stuffing.
Let stand in bag 15 minutes.
Heat oven to 425\u00b0.
Cook and stir ground turkey, margarine and poultry seasoning in 10-inch skillet over medium heat until turkey is done.
Drain.
Place pita breads on bottom and about halfway up sides of ungreased square pan, 9 x 9 x 2-inch (they will overlap slightly in middle).
Layer turkey, tomato and celery in pitas.
Mix remaining ingredients except paprika.
Spoon over top. Sprinkle with paprika.
Bake 12 to 15 minutes or until topping is light brown.
Spread desired amount of Tofutti on each slice of sourdough bread.
Place turkey slices on one slice of bread.
Spread desired amount of jellied cranberry sauce over the turkey.
Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top.
Cut sandwich in half, if desired.
(You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).
Preheat oven to 400\u00b0.
Grease 13 x 9-inch metal pan.
Chop bread into fine crumbs (approximately 1 cup).
Grate onion to measure 1 tablespoon.
Add to bread crumbs, along with turkey, spinach, salt, pepper and egg.
Shape into 16 meatballs.
Bake for 25 minutes, turning as they brown.
When meatballs are done, add to your own favorite tomato sauce recipe or any favorite ready made tomato sauce.
Simmer for 10 minutes or more to blend flavors. Serve over spaghetti or rice.
Makes 4 main dish servings.
Spread the mayonnaise on the two slices of bread.
Add the tomato slices and sprinkle with salt and ground pepper.
Next add the sliced basil over the tomato.
Now add the turkey slices.
Add the mango chutney to one of the slices of cheese, then top with the other slice.
Lastly you will add the cheese slices over top of the turkey meat.
Top with your remaining slice of bread and lightly butter, both sides.
Place in a medium low pan and fry until golden brown.
ether you want to have turkey to freeze for future casseroles