TURKEY

By joeb-2

Ingredients

• 3/4 CUP OF STUFFING FOR EACH POUND OF READY TO COOK TURKEY
• 1 DOZEN JEW ROLLS
• 3 SMALL ONIONS CHOPPED (DO NOT COOK ONIONS)
• THYME LEAVES
• PARSLEY 2-3 TABLESPOONS
• 2 EGGS

Preparation

Step 1

WHEN DEFROSTING LET SIT IN WATER AND CLEAN INSIDE OF TURKEY
TAKE SALT AND PAT LIGHTLY ON INSIDE OF TURKEY
OUTSIDE -- BRUSH WITH BUTTER EVERY WHERE BEFORE PUTTING IN OVEN
CLOSE UP NECK WITH NAILS AND CHRIS CROSS WITH STRING

COOK CHICKEN OR TURKEY LIVERS
PUT IN WATER, ADD LIVER, BRING TO BOIL--THEN SIMMER UNTIL YOU CAN PUT A FORK IN IT

SOAK 1 DOZEN JEW ROLLS
SQUEEZE OUT WATER, BROWN BREAD IN 1 TEASPOON OF CRISCO, ADD TO CHOPPED LIVER OR CHICKEN ADD 3 SMALL ONIONS CHOPPED (UNCOOKED) THYME LEAVES, PARSLEY AND EGGS.
TURKEY COOKING AFTER STUFFING TURKEY TWIST THE TIP OF WINGS BACK AND TUCK UNDER SHOULDER EACH WING (DO NOT TIE) TIE THE LEGS TOGETHER WITH CORD OVERLAPPING EACH OTHER PRE-HEAT 325 16LBS>51/2 HOURS 20LBS>>61/2 HOURS

PLACE EXTRA STUFFING IN CASSAROLE DISH IN OVEN AFTER YOU TAKE TURKEY OUT FOR ABOUT 1/2 HOUR