Thanksgiving Turkey 4 Recipe

  • 15 pounds turkey
  • 1 apple, chopped
  • 1 carrots, cut into 1 inch lengths
  • 1 onion, cut into 12 wedges
  • 1 celery cut into 1/4 inch cubes
  • 1 stick butter or margarine
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 1 paper sack (large)
This process is the same for any turkey no matter what size. Preheat oven to 325°. Clean and wash turkey thoroughly, removing neck, giblet / liver packages from cavities. Drain and pat dry. Chop vegetables and apple and stuff largest cavity of bird and seal shut with toothpicks or metal poultry pins. Rub outside of bird with butter and sprinkle with salt and pepper. Pin down wings & legs of bird with toothpicks or poultry pins. Take stick of butter and THOROUGHLY "color" inside of paper bag like you would with a crayon. MAKE SURE all surfaces are covered, even corners and creases. Generously sprinkle greased bag with salt. Place turkey in bag breast side up. Fold up edges of sack like a lunch bag and staple shut. Place in large disposable aluminum pan and put into oven. Bake at 325° 20 minutes per pound of turkey. Don't look at it, don't touch it, don't baste it...nothing. Remove from oven - carve and serve.
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