Monday, October 31, 2005
Thanksgiving Turkey Tips
Ingredients you will need are: 16 lb Turkey, 1 cup Butter or Margarine, some flour, 1/4 tsp Salt, 1/4 tsp Pepper, 2 whole onions, 5 stalks of celery, 4 cloves of garlic crushed, 1 green bell pepper rough chopped and a Turkey Roasting Bag. Directions: Remove giblets and neck from turkey; wash, and set aside. Wash turkey thoroughly inside and out. Pat dry the turkey with towels. Remove any excess fat. Preheat oven to 325F. Stuff some butter, onion, celery and bell pepper into cavity of turkey. Place butter and garlic under the skin of turkey. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Brush with some butter; sprinkle with salt and pepper. Place turkey in roasting bag tie bag. Then put shallow roasting pan. Roasted uncovered about 4 « hours, or until meat thermometer registers 185F. Leg joint should move freely. Remove from oven and take out of bag (note: bag is HOT) place on serving tray. Take the remaining juice in bag and roasting pan heat mix with a little flouring until thick and there is the gravy. Turkey Roasting Time Guide for an unstuffed, chilled turkey at 325F: 6-8 lbs 2 3/4 to 3 1/2 hours8-12 lbs 3 1/4 to 4 hours,12-16 lbs 3 1/2 to 4 1/2 hours, 16-20 lbs 4 to 6 hours20-26 lbs 5 1/2 to 7 1/2 hours. Serve your Thanksgiving Day turkey on Thanksgiving Day Theme paper plates and other Thanksgiving Day Party Supplies.
