From the kitchen of Joan Knewasser
If turkey is frozen, make sure you have plenty of time to thaw; it takes DAYS. Calculate 1 day for every 4 pounds, so a 20 lb turkey would take 5 days to thaw in the refrigerator.
Day Before:
Cube 2 large loaves of bread & leave out overnight, occasionally stir to make sure it all gets hard.
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 medium 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 medium diced onion.
Toss with hard bread.
Season with:
salt
pepper
celery salt
1/2 tsp sage
poultry seasoning
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 @ 350 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 bag.
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.