Turkey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Turkey - size of your choice
Stuffing - see stuffing recipe
Chicken broth
Butter
Salt
Pepper
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Directions: |
Directions:Thaw turkey 1 day for every 5 pounds in fridge still in wrapper in a pan. Remove neck and giblet (they are inside the bird wrapped for easy removal.) You can throw them away or you can cook them. Wash the bird in cold water and be sure to do the inside as well. Pat dry the entire bird including the inside with a paper towel. Place bird in roasting pan (wash the pan if you used it for thawing). Put about 1 cup of stuffing inside the bird. Rub butter over the top of the bird and add salt and pepper. Put chicken broth in the bottom of the pan until it is about 1 inch. Cover the legs only with foil. Cover the top of the pan with foil. Bake at 325º until pops. |
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Personal
Notes: |
Personal
Notes: Example 26 pounds baking 5 hours and 30 mins. Last 30 mins remove foil from top and off legs to brown. Most have a pop up on the turkey but still check temp with thermometer. Should be at least 156º. You can baste the turkey every 40-50 mins. Remove from oven and let sit for 15-20 mins before carving. Grandpa loved the legs and dark meat!
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