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Roast Turkey Prep (from memory) Recipe

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This recipe for Roast Turkey Prep (from memory), by , is from Love from Mama's Kitchen, 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!

Contributor:  
Contributor:  
Deborah Keith

Category:
Category:

Ingredients:  
Ingredients:  
Turkey

1 - 2 c Crisco, depending on the size of the turkey.

Ground black pepper

Directions:
Directions:
Pick the size turkey you want to cook. Mom usually cooked an 18-20 pound turkey. If frozen, thaw in refrigerator.
Remove netting/plastic cover. Remove giblets, etc. from inside turkey. Save to cook for gravy. Pat turkey dry.

Place the turkey in the pan you plan to use to roast it. (Mom cooked her turkey in a heavy sheet-type pan, with a raised edge - about 1-1 in.).

Add way more pepper than you think you need to the shortening. (Sorry, she just added pepper until it looked "right.") Mix well. Slather this mixture all over the turkey, including inside. (Sometimes, she would also place celery, carrots, and onions in the cavities.)

Make a foil tent to cover the turkey. Make sure it is closed tightly, with no room for steam to escape. You may have to use 2 pieces seamed together.
Cook the turkey according to the directions that come with it.
Remove the foil the last 15-20 minutes to brown and crisp the skin.

 

 

 

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