From the kitchen of Joan Knewasser. This is the
traditional Thanksgiving Turkey recipe.
If turkey is frozen, make sure you have plenty of time
to thaw. It takes DAYS.
Day Before: Cube 2 large loaves of BREAD & leave
out overnight, ocassionally stir to make sure it all gets
2 Hours Before Going in Oven: Take stuff out of both
ends. Wash "inside parts" & put in a pot with approx.
3 c water. Simmer 1 hour.
Rinse bird with cold water & salt, let faucet run in it.
Shake 1 Tbsp FLOUR into oven bag. Place 2 stalks
CELERY & 1 med. ONION, halved, in bag. Place bag
in roaster/ pan. Put turkey on top of veggies. Twist
tie bag & place in fridge until ready to stuff.
1/2 Hour Before Going in Oven: Saute 2 1/2- 3 sticks
of BUTTER (no subs) & 1 med. diced ONION. Toss
with hard bread. Shake with a lot of SALT, some
PEPPER, CELERY SALT, 1/2 tsp SAGE & a lot of
Use "parts water" to moisten the dressing. Firmly
pack in turkey. What doesn't fit, add more parts water
to & put in casserole, bake covered for 1/2 hr.
Dry turkey (just what's exposed).
Rub with CRISCO.
SALT & PEPPER skin.
Seal bag with tie included.
Cut 6 slits, 1/2 inch each, in top of
Place thermometer through a slit,
into the thickest part of inner thigh,
not touching bone.
Bake @ 350.
Time depends on the size of the
turkey, temp should be 170.
12-16 lbs 2 1/2 - 3 hrs
16-20 lbs 3 - 3 1/2 hrs
20-24 lbs 3 1/2 - 4 hrs
May take longer than it says,
may add 1/2 hr to meet schedule.
Tear bag to let it cool for 1/2 hr,
this also lets juices set.
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