This Year I Want To Stay Home For Thankgiving. Ok People Help Me Out Recipe For Turkey .How To Prepare It Dont Know How To Help!

__________________

With God all things are possible
Let go and let God
Praise the Lord Daily

Well I can tell you how my Grenny taught me. Thaw your turkey, (make sure you take the bag of giblets out of it) rinse it carefully. Cut a bell pepper in half and remove the seeds, cut the root off 1 whole onion, shake some pepper inside the turkey put onion and bell pepper inside turkey along with, rosemary, thyme, sage and a clove or two of garlic. Drizzle oil on you turkey and rub it evenly on it, season it with a little salt and pepper top and botom.
Then put the turkey in a brown paper bag and put the bag in a roasting pan with a lid put the lid on the pan and cook. You cook it in the bag for most of the cooking, you cook is just like the instructions on the turkey says then when it's about done you take the lid off the pan and take it out of the bag and let it brown. It baseds it self in the bag but you have to do it when its browning.

Thanks alot

__________________

With God all things are possible
Let go and let God
Praise the Lord Daily

No problem you can also cut an X on the bottom of and orange throught he rind and into the meat and shove it in there too!!!

This is a butterball recipe

Ingredients
--------------------------------------------------------------------------------

12 pounds Butterball® Whole Turkey, thawed
2 medium onions, cut in 8ths, divided
3 medium celery stalks, cut in 3rds, divided
4 cloves garlic, cut in half, divided
1 cup chopped fresh parsley, divided
PAM® Original No-Stick Cooking Spray
5 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour

Directions


--------------------------------------------------------------------------------
Preheat oven to 325°F.
Remove neck and giblets from body and neck cavities; set aside (discard liver). Drain juices and dry turkey with paper towels. Place half of the onion, celery, garlic and parsley in body cavity of turkey. Place turkey, breast side up, on flat rack in shallow roasting pan. Coat skin with cooking spray.
Roast turkey 3 1/2 to 3 3/4 hours or until it is 180°F in the thigh area. Cover breast and top of drumsticks with foil after 1 1/2 hours to prevent overcooking of breast.
To make Giblet Stock, place neck, heart, gizzard and remaining onion, celery, garlic and parsley in large saucepan or Dutch oven. (For best flavor, do not include the liver) Add the water, salt and black pepper. Bring JUST to a boil, reduce heat, cover tightly and simmer 1 1/2 hours. (If wish to include the liver, add to saucepan the last 20 to 30 minutes.) Strain stock, cover and refrigerate. Pull meat from neck and discard bones. Finely chop neck meat, heart and gizzard; cover and refrigerate.
To make Giblet Gravy, strain pan drippings from turkey into a 4-cup glass measure. Remove fat from drippings, placing 1/4 cup fat in a medium saucepan and discarding the rest. Stir in flour until smooth. Add reserved Giblet Stock to pan drippings to make 4 cups. Slowly add drippings to flour mixture and stir until smooth. Cook and stir until gravy boils and thickens slightly. Stir in neck meat and giblets and heat until hot. Season with salt and pepper to taste.


NOTE: Giblet Identification, Heart: muscular organ that is heart shaped and is deep burgundy to reddish brown in color. Gizzard: firm muscular organ that is reddish brown with bluish exterior. Liver: softer, uniform reddish brown gland.
Serving Suggestions


--------------------------------------------------------------------------------
Place turkey on a serving platter and arrange edible garnishes, such as spiced peaches and crab apples around outer edges, if desired.

__________________
Don't take life too Seriously; No one get out alive.

In New Zealand we dont really eat turkeys