Turkey

By vickysue_4

Ingredients

• degrees:
• 8-10 lb Turkey- 2 hrs
• 12-16 lb Turkey- 2 1/2 hrs
• 16-19 lb Turkey- 3 hrs
• 20 Lb Turkey - 3 1/4 hrs
• 21-24 lb Turkey- 3 1/2 hrs
• (20 mins per lb. at 325 degrees)
• Done:
• Cut between thigh, juices run clear
• Shake leg, feels loose.
• Meat Therm. reads 180 degrees in the inner thigh.

Preparation

Step 1

Buy frozen turkey 8-9 days before the day. Put in frig at 36-38 degrees to thaw. Or
Put frozen turkey in a brown paper bag. Set in sink for (1 to 2 days). Put in pan in frig til the day (1 day). About 3 days total.
Rinse bird. Take out giblets etc... Out of neck area. Don't stuff, takes longer that way. Tie legs together. Push wings back like you are arresting him. Pushes breast up that way. Brush bird with melted butter (or oil) inside also. Salt and pepper outside of bird. Add cup of water to bottom of roaster. Put bird in baking bag. Shake a TBS flour in bag. 6- 1/2 inch slits in bag. No lid.
Gravy, a little potato water, meat juices, chic base, flour and water (quite a bit).
10 lbs of potatoes - 10 adults and 7 small children (there will be a little extra)
15 lbs for 9 adults and 12 children. (a little extra)
2 boxes of stove top turkey stuffing
5 bags of corn