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Turkey for Thanksgiving Recipe

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This recipe for Turkey for Thanksgiving, by , is from Michele's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Richard


1 fresh turkey, 18 to 20 pounds
1 orange, halved
10 to 12 cups stuffing
2 yellow onions, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
softened butter

Preheat oven to 325º F. Wash turkey thoroughly, inside and out. Remove any excess fat. Pat dry. Squeeze half of orange inside turkey cavity and rub it against cavity walls. Repeat with the neck cavity. Squeeze second half of orange over rest of bird to refresh. Sprinkle cavities with seasoning.

Stuff the body cavity with about 8 cups of stuffing, but don't pack it too tightly. Stuff neck with 2 - 2-1/2 cups. Close the cavities with turkey lacers or toothpicks or sew the cavity closed.

Separate skin from the breast and rub the breast down with butter and seasonings under the skin and outside of skin.

Prepare cooking bag as per bag directions. Scatter the chopped vegetables in the bottom of the bag and then add the turkey. Seal with tie and follow directions for baking the turkey as per bag directions.

Depending on exact size, turkey will be cooked in four to five hours. Test for doneness by piercing the thickets part of thigh with the tip of a knife. Juices should run clear and legs should move easily in their sockets. (Always safer to use a meat thermometer in the thickest part of the thigh to verify doneness.)

Transfer the turkey to a platter and cover loosely with aluminum foil. Let rest at least 15 minutes before carving…or while you prepare the gravy.

Scoop out the stuffing and place in a bowl. Carve the turkey and enjoy!




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