Sherry's German Turkey

By AmyLouise

Jan. 7, 2006

My very first turkey, and it got raves from the family!!! Of necessity I made my own soul food seasoning, left off the bacon, and used a roaster instead of a bag (I had it cover and basted it a few times.) I used the drippings, a dolop of sour cream and flour mixed in warm water to make the gravy....it was great. THANK YOU for sharing this recipe!

Ingredients

• Soul Food Seasoning:
• 1 (18 pound) whole turkey, neck and giblets removed
• 1 medium onion, peeled
• 1 large carrot, peeled
• 1 stalk celery
• 1 apple, stem removed
• 1 orange
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon soul food seasoning
• 1 pound sliced smoked bacon
• 1 turkey sized oven bag
• 2 tablespoons ground red pepper flakes
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 teaspoon thyme powder
• 1 teaspoon freshly ground black pepper

Details

Servings 18
Adapted from allrecipes.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F.

2. Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.

3. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.

4. Roast the turkey for about four hours, or until the internal temperature reaches 180 degrees F when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the dripping in your favorite gravy recipe.