THANKSGIVING TURKEY

By sandyholly1959

MY TRADITIONAL TURKEY WE ALL WAIT ALL YEAR FOR!!!! SO MOIST AND FULL OF FLAVOR. MY SECRET IS TO SEASON 2 FULL DAYS BEFORE THANKSGIVING AND SEAL TIGHT AND LET REST IN FRIDGE UNTIL THANKSGIVING MORNING. TAKE OUT AT LEAST 1 HOUR BEFORE PUTTING IN A 350 DEGREE OVEN .

Ingredients

• 21-25 LB TURKEY
• ADOBO
• GARLIC CRUSHED
• SAZON
• POULTRY SEASONING

Preparation

Step 1

2 DAYS BEFORE THANKSGIVING, TAKE OUT FULLY THAWED TURKEY AND RINSE WELL, PAT DRY. WITH VERY LARGE SHARP KNIFE MAKE DEEP STABBINGS ALL OVER TURKEY. RUB CRUSHED GARLIC ALL OVER, PUSHING INTO THE STABBINGS AND UNDER SKIN LAYER. ALSO TAKE ABOUT 1/4 CUP OF CRUSHED GARLIC AND PLACE INTO THE CAVITY OF TURKEY. (WE NEVER STUFF OURS)
NOW LIBERALLY COVER WITH ADOBO AND RUB INTO TURKEY JUST LIKE THE GARLIC, AND DO THIS AGAIN WITH THE POULTRY SEASONING. LAST, BUT MOST IMPORTANT, SPRINKLE 4 PACKAGES OF SAZON ALL OVER TURKEY. WRAP TIGHT WITH SARAN WRAP(NOT FOIL, AS THE GARLIC REACTS TO THE FOIL AND LEAVES UNSIGHTLY BLACK MARKS)AND LEAVE IN FRIDGE UNTIL THANKSGIVING MORNING. LET STAND ON COUNTER FOR AT LEAST 1 HOUR BEFORE PLACING IN A 350 DEGREE OVEN FOR ABOUT 5-6 HOURS BASTING EVERY HALF HOUR UNTIL DONE.