Christmas Turkey

great tip from my mom: cook it upside down! the juices from the dark meat will run into the white meat. it works every time!

I get one of those Reynolds turkey bags and rub the turkey with butter and maple syrup. Two table spoons of flour, turkey in bag, cook for three hours (I use a BIG turkey)- good to go. No basting required, beautiful turkey that - unfortunately - often falls off the bones, so I carve it to the serving platter. The drippings are plentiful and, thickened, make an excellent gravy.

I serve cranberry sausage stuffing on the side.

S.

I cook mine in a roasting oven. I fill it up with enough water so that it reaches the cavity of the turkey. I also season my turkey with salt, pepper and poultry seasoning. You do have to stick the turkey in the oven for a while to brown it. I usually brown my turkey and cook my stuffing at the same time. My family seems to enjoy it this way. Good luck and Merry Christmas!!!

I use a roaster oven with a stuffed turkey @ 325 degrees for 4 hours for an 11- 13 pound turkey. I baste with melted butter every 30 minutes. It turns out perfect every time no matter what brand of turkey I use.

I stuff mine, put butter under the skin where I can and slow roast it a long time.

I usually have it in the oven by 8am on 275-300 until about noon and then I raise the temp to about 350. For the last 30 minutes or so, I blast it at 400 to brown it. I do baste it often. Always nice and juicy and I ALWAYS use BUTTERBALL.

I did this on Thanksgiving. This year, I am making cornish hens on Christmas and Prime Rib for New Years.

Happy Holidays