Directions:
Thaw turkey 3 days before Thanksgiving. Leave it out the first full day to thaw on the counter (on a cookie sheet) and then move to refrigerator for the next 2 days.
Thanksgiving morning: 8:00 am:
Take turkey out of packaging, find and throw out neck, gibblets, gizzard, bag.
Cut the ends off of one large onion and take off peeling. Place inside cavity.
Place turkey and 2 c water in roaster. Cover and cook at 350° until the meat thermometer reads 160°. About 5 hours.
For gravy:
Take turkey out of roaster and begin to carve. Try to skim broth out of roaster. Measure how much you get. Add 1 bullion cubes per cupe. To make more gravy, add water/chicken bouillon ration until desired amount+1-2 more cubes for extra flavor. Add 1 t parsley for more flavor as well.
Comments
Post a Comment