I already knew how to prepare a roast turkey from watching my mom and my grandmother over the years.
Imagine my surprise when a friend of mine who knows nothing of cooking tried to cook a turkey on his own and
made one juicier than we've ever tasted! We had a good laugh over the way he positioned it in the roaster, but it was
so moist we always do it that way; read on:
INGREDIENTS:
1 frozen Turkey (weight of your choice) 1/2 tsp. Salt
1/4 tsp. Black Pepper 1 tsp. Rubbed Sage
Water as needed
Materials Needed:
1 large Roasting Pan with lid
1 set of measuring spoons
COOKING METHOD:
Thaw the turkey according to the instructions on the wrapper.
After thawing, remove the giblets from the neck cavity and the neck from the stomach cavity.
Wash the bird well and place it into the roasting pan UPSIDE DOWN (meaty part of the breast down - I know, it's unorthodox, but try it!)
Add enough cold water to cover up to about 1/3 of the bird.
Roast in a 325 degree F oven according to the chart below:
SIZE APPROXIMATE ROASTING TIME
10 to 18 lbs. 3 to 3 and 1/2 hours
18 to 22 lbs. 3 and 1/2 to 4 hours
22 to 24 lbs. 4 to 4 and 1/2 hours
24 to 30 lbs. 4 and 1/2 to 5 hours
About 45 minutes before the cooking time is completed, remove the pan from the oven, drain
the juices and conserve for the dressing; any excess after making the dressing can be added
to the giblet gravy.
After adding the juices to the dressing, pack the dressing in around the bird (with the turkey now right side up) on all sides.
Put the turkey and dressing back into the oven, uncovered, to complete the cooking time.
Remove the bird when golden brown, carve and serve.
Serving Suggestion:
We usually divide up the grocery list and serve this at Thanksgiving, Christmas or Easter with Turkey Dressing, Giblet Gravy, Cranberry Sauce & Cranberry
Jelly, Candied Yams, Buttered Asparagus, Black & Green Olives, Celery Sticks, Hot Rolls, Fruit Salad, Pumkin Pie, Iced Tea and Hot Coffee.
Enjoy!!!
{From watching my mother & my paternal grandmother, Bennie Humphries, during the 1950's and 1960's - the roasting position
came from one of our friends who shall be nameless until he wishes otherwise.}