Friday, April 17, 2009

Roast Turkey

The secret to a deliciously moist turkey? Very simply:
Seriously, this is all it takes. Oh, throw in

a 20 lb. turkey
1 tsp. garlic salt
1 tsp. onion powder
Fresh ground pepper
1 TBS flour
Homemade Stuffing (and yes, you stuff it inside the bird) if not stuffing, use an onion cut into quarters to stuff inside. Either way, you're gonna stuff it.

Wash and dry your turkey. Make sure it is completely thawed, when not using fresh turkey. Take out your cooking bag, and as per instructions, add 1 TBS flour. Preheat oven to 350 degrees. Stuff your turkey, stitching it closed to keep the stuffing inside. Or just throw the onion into the cavity.

Now get out that big bottle of olive oil. You're going to get your hands messy. Slather the oil onto the turkey the way you did the baby oil years ago when you wanted a good tan. (If you're that fussy, or don't recall those days, you can pour some of the oil into a mug and brush it on with a basting brush. But it won't come out quite so nice.) You can wash your hands here, but if you have an extra set of hands, don't bother just yet. And in case you are wondering, I used 1 TBS of oil. It looks like more and feels like more. But it isn't.

Pop the turkey into the bag with the flour and seal with the twist tie. Cut obligatory slits into the top of the bag. Place into a roasting pan and set in oven. Bake according to instructions inside the baking box, or approximately 3 hours for unstuffed, 3 1/2 hours for stuffed. Let set 5-10 minutes before carving.
(I consider this a frugal meal when you get a good buy on a turkey. This one was 49 cents a pound. I plan to make several meals, including sandwiches.)

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